I am so psyched! I baked my sourdough rounds in a steam oven today. They are so good. The crust is crunchy and thick and the crumb is chewy and moist...I just placed a pyrex baking dish full of water on the bottom rack while I heated the oven. I originally had it cranked up to 450 (to get the steam going), then lowered it to 350 for the bread. After about 5 minutes of baking I realized the baking temperature was supposed to be at 425. So I turned it back up. Who knows if the temperature changes have to do with the way it turned out. Just in case, I have to document it for my own sake. Artisan, I am getting closer! Oh, and I did one cup less white flour and replaced it with 1/2 cup ground white wheat. Taste is wonderful. So, this loaf has rye flour, white flour, and white wheat flour. King Arthur Sourdough recipe.
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