Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread still in the pot:
[img]http://northwestsourdough.com/dec5h.jpg[/img]
[img]http://northwestsourdough.com/dec5c.jpg[/img]
The Plastic sheet idea worked great Dom, for getting the dough into the pot and it didn't melt. Also whoever I wronged by saying the bread might have come out so good in the pot because it was baked last, I ask your pardon as I was obviously not in the know, the pot works really terrific for getting a super crust, not just because the oven is hot and the bread is proofed great, but because I believe the pot holds an intense heat and steam from the dough, producing as close as you can get in a home oven, what bakeries get everyday! Those of you who are skeptical, get a pot...with a lid..and bake in it!
Teresa
Replies
Ah - another interested pot baker at last.
Now will we be able to convince Jeremy or even Bill to try it out??
Only time will tell!
Not me Carla, that Sauerteig site is too awesome to excuse such laziness!
Jeremy
Ok. That's it. I'm refreshing some starter now, for baking tomorrow. Now, which formula should I use?
No not you TP!
TP,
this is what I have done today
200g starter (at 60% hydration = 125g flour, 75g water)
390g water
450g white flour
50g wm flour
10g salt
~4g malt (can be omitted if you haven't had any luck sprouting your barley yet!)
(if your starter is at 100% hydration use 345g water instead)
cheers
Dom
Teresa - your loaf looks fab - the slash almost looks like a mouth (as if it were about to kiss the baker!)
the bubbly crust looks like you retarded the dough at some stage - did you?
cheers
Dom
Thanks, Dom! Exactly what I need. Happy to report the barley malt is done.
Thanks Sour People. Dom, I did the usual overnight retard. The interesting thing about the blistered crust on this bread is that I also baked the other two loaves from this batch the same way, they had blisted crusts too but not so pronounced. The only thing I did different on this loaf was that I sprayed the top with water before putting on the lid. I don't know if that did the trick, but I will experiment with that next time to see.
Teresa