The reason I don't normally slash like that is that there is a bigger deck oven in a unit bakery + cafe about 4 miles from me that does their loaves like that - so mostly trying to avoid any confusion, but sometimes I like to change!
If anyones interested, the mix was a simple white sourdough; 500g flour, 150g starter @ 100%, 290g water, 9g salt. It gives an overall hydration of 62%. Starter made up at 3pm, dough made up at about 8:30pm. (I made a batch of 6 - throw it all in the Hobart for 10 minutes) let it ferment in a tub overnight, then starting at about 5:30am, scale/shape/proof in round banetons and into the Rofco oven at about 7:30am with steam.
Then try to work out the best way to photograph it with the somewhat low autumnal sun...
I'm running a sourdough course on Wednesday - I think I'll set this as their challenge :-)
I'd buy it too. lol
hester
no wonder it sold quickly.
Leslie
That thing should be illegal:-) Good thing someone took it home right away!
Makes me want to underproof just to get an ear like that. Well done.
for the comments.
The reason I don't normally slash like that is that there is a bigger deck oven in a unit bakery + cafe about 4 miles from me that does their loaves like that - so mostly trying to avoid any confusion, but sometimes I like to change!
If anyones interested, the mix was a simple white sourdough; 500g flour, 150g starter @ 100%, 290g water, 9g salt. It gives an overall hydration of 62%. Starter made up at 3pm, dough made up at about 8:30pm. (I made a batch of 6 - throw it all in the Hobart for 10 minutes) let it ferment in a tub overnight, then starting at about 5:30am, scale/shape/proof in round banetons and into the Rofco oven at about 7:30am with steam.
Then try to work out the best way to photograph it with the somewhat low autumnal sun...
I'm running a sourdough course on Wednesday - I think I'll set this as their challenge :-)
-Gordon