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I do not have a dutch oven, is this necessary to achieve a darker crust? I am happy with the holes and texture, taste was not too overpowering in the sour aspect. Any tips would be great. Baked off 2 loaves.
Questions:
Does anyone have a sourdough starter recipe that uses minimal flour?
Does a recipe exist for good tasting sourdough that does not take all night?
Dutch oven isn't necessary, turn up the heat a little or bake longer. If you're creating steam somehow, only use it for the first 15 or so minutes. So far it's good so keep going!
Phaz, Thank you! Next time I will turn up the heat a bit-should I be baking this on convection or conduction or a bit of both?
No I don’t think so.
On what temp did you bake.
I baked at 450 for 30 min covered, with foil/pot lid and then uncovered 20 min.
If your oven can handle it try 480.
Perfect! I will do that next time, it can go past 500 so it can definitely do that.
Thank you!