· by sourdough2021.bsky.social ·1d ago · view on bsky.app ↗

Out of the oven - multi-seeded sourdough using a Tartine levain, 15% scalded home milled Einkorn wheat, 5% scalded home milled cracked Atle wheat, sage, 80% very strong white Canadian flour and 75g mixed seeds.

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Seeded sourdough batard displaying seeds and sage.

1 comments — live from bluesky

Varric’s Chest Hair says VOTE! · 1 · 1d ago

How do you get that beautiful color along the ear, but the rest of the top of it doesn't look overdone? I would eat that entire loaf in one sitting

Sourdough2021 · 0 · 1d ago

I think it is the time the loaf is in the oven. The crust is the best bit - so much flavour. And yes, it tasted good at lunch.

Varric’s Chest Hair says VOTE! · 1 · 1d ago

Anytime I've had the ear turn out like that the rest of the top is burned past what I normally like. Your loaves are perfect. Are you using a Dutch Oven or baking stone/steel? If an oven how long before you take off the lid and then how long do you go with it off?

Sourdough2021 · 1 · 1d ago

I use a cast iron bread pan. I heat the oven up to 240°C with the pan in situ before I put in the sourdough. I turn the oven down to 220°C, place the dough in the pan with 4 ice cubes, lid on for 22 minutes, lid off for 21 minutes.

Varric’s Chest Hair says VOTE! · 1 · 1d ago

Thanks for shairng. I've used the ice cube technique before, I usually go longer with the lid on, and shorter with it off but that varies depending on what's in it. Interesting you are almost even lid on/off. Im sure your ingredients are a major factor as well. Well done!