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