What next???


Hi everyone, I have been baking sourdough for about 4 months now, after a bit of experimenting which is the best way to bake it, I think I have accomplished the Norwich white sourdough from the wild yeast website. I have found that i can not turn the fan off in my oven, so to get the best ovenspring out of my loaf I have found a clay roaster (roemertopf) which I use the base of, to place over my loaf in the first 15 minutes of baking, I place my loaf on the preheated pizza stone spray the loaf with a little water before placing the roaster over the top. i only have a round pizza stone and wish I could find a square one (still looking and not giving up). As you can see on the photo I have had good success with this. I now would like to move onto something more challenging, I love a rye bread and also my husband wants me to try baking a pumpkin sourdough.


Does anyone have any suggestions or recipes I could try out. I feel very daunted by making a wetter dough. have had somewhat of a success with the Rye recipe from breadtopia.com,  although last time I did that one, It did not rise as much and I found it very hard to get it out of the linnen lined (plenty of flour) banneton. Any suggestions how to deal with a wetter dough?




Breadtopia sourdough rye


For some reason I can not upload the pictures of the white sourdough with the really good oven spring oh well





1 user has voted.


panfresca 2011 April 28

The rye looks great. So far I have only used rye as a minor proportion of the mix, but I want to go the whole hog. It will never rise as much as white flour of course, and that crumb looks pretty good to me.

I made a ciabatta, which is always a very wet dough - I found the best way to learn how to handle such a very wet dough was to watch it being done on YouTube. Seeing it done beats a thousand words!

Try this one, from Northwest Sourdough ("Working with High Hydration Doughs", if the link doesn't work):


What sort of flour are you using with the banneton? I have found that rice flour prevents sticking, and I believe semolina does the same thing.

Not sure what to suggest for new recipes - there are too many! I just made a potato and rosemary couronne, which turned out quite well (though I have some ideas for improvement next time). Browse through the recipe section here, or do you have any bread baking books? 


Merrid 2011 May 4

I, too, had great trouble using bread flour in the banneton - and since mine are plastic, even though the instructions said to sprinkle it with water that just beads up on the surface so I didn't get a very even distribution of flour.

I now spray it with cooking spray oil-in-a-can and dust it with a fine semolina, and I don't have problems with it sticking no matter what hydration dough I use.

lakoivu 2011 October 27

 I love the look of your rye loaf! it looks so much like the usual Finnish rye bread that I can't buy in the states, I have to try that recipe now!

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