Following up to my previous post, I’m really curious what your go-to method is for baking a single sourdough loaf.
Currently, I’m using a Dutch oven (cast-iron pot) and a spray bottle to add some extra moisture to the dough. But definitely getting mix results.
Drop a comment below. Let’s learn from each other 👇
Nice! Do you freeze one?
Can you elaborate on the biggest change in shaping the loafs?
Thanks!
No, I have a family so it all gets eaten. And before I did sourdough, my experience was with no knead bread (which you just sort of dump into the pot) and loaves where the pan was doing the heavy lifting (I still make those sometimes) so I was casual about shaping.
Now I try to get the loaves tight before putting them in the banneton. Pinch all the seams as I am shaping, not just the final ones. Will flatten gently and reshape if needed, instead of trying to preserve the rise I err on the side of getting a good tight(ish) shape, most of the time.