|There were some issues to be resolved.
The recipe (in new window) calls for double walled baking boxes to
be filled with water. I did not have any,
nor could I find a source or picture and
if a source could be found, I think I would
need to get a bakery oven to fit them in
and a new house to fit the bakery oven and
win the lottery to pay for that and play
for the rest of my life with sourdough.
I have not yet won in the lottery.
With the long baking time, the
to be a major issue. I used baking
with aluminum foil and had a
pan below in the oven all the
The recipe also calls for a drop in the baking
temperature. Other few sources I was able
to find, mentioned baking temperatures from
100 - 120 C (212 - 250 F), but no indication
of temperature dropping or rising. What is
the purpose of temperature drop or rise with
this process? I have no clue at this point.
For this run, I used 120 C (250 F) for 24
The sourdough calculation is
here (in new window). After mixing/kneading for 20 minutes in
a Kitchenaid mixer, I let it ferment for
3 hours, then filled in the form and let
it rest for 30 minutes.
When filling the pan, the issue
was how much
space to leave for the oven spring
the amount of dough for the baking
high. I took some dough out and
into a second pan.
As it turned out, the dough actually
in the second half of the baking
During baking, I peeked under
foils and saw, that the dough
So I poured some water into the
to keep the bread moist.
Then, after 24 hours:
|The smell was:
|the taste was:
|the color was:
|the crumb was:
||on the inside, hard on the outside
|the size was: