Saturday bake.

450 wheat flour, 50g whole wheat flour, 100g starter, 350 water (70% hydration) and 10g salt.

Now cooling down, will post picture of the crumb later today.

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 👇

Had a little experiment last night with two portions of the same dough.

The one of the left is baked with the steam-oven. I just used the standard bread recipe in the oven's settings. The one on the right is baked with a Dutch oven.

Tried to get the variables (like scoring etc.) as consistent as possible. What a different.

Any thoughts? The only thing I can think of is that the Dutch oven wasn't the same temp as the oven, so that stopped the rise of the loaf on the right.