I'm so excited! My starter is thriving and I just baked two loaves of a beautiful seeded sourdough. It's a recipe I used to use in my wood oven but it has been about four years since I last made this bread. Today, I baked it in my home electric oven. I don't have my bannetons as they are in P.E.I. at the location of my oven. However I improvised with glass bowls and retarded the dough overnight. I did get a nice oven rise but there is still room for improvement.
Glad things are working out - a seeded sourdough is my favorite.
The sourdough I just baked was taken directly from fridge after overnight retarding and then put directly into hot oven. I have just made two loaves of sourdough and divided into boules which are now resting in bowls ready for the fridge. Question is, can I take directly from fridge in the morning and bake or do I have to let rise first for the four hours that Reinhart suggests.
... straight from the fridge.
I preheat the oven with my Dutch Oven/s in, than when the oven is ready I take the bannetons out of the fridge , score and bake.
Never fails.
Baking straight from the fridge makes scoring the bread a doodle.
I have 2 bannetons in the fridge as I type and bake them in a couple of hours.
Thank you PetraR - I agree that scoring the bread is much easier right out of the fridge. I will go with your suggestion. This really helps.
I find this way is the easiest way.
I also bulk ferment my dough in the fridge,simple:)