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Proofing Basket for Beautiful Bread

My sourdough starter based on all-purpose flour is over-producing. If that’s possible to say. I brought it out of the fridge yesterday to make a new attempt of a nice sourdough loaf. The starter rested for a few hours to gain room temperature – then I scooped a cup of starter out and mixed a simple sponge in a plastic bowl: 1 cup starter, 2 cups flour, 1 cup water. I covered the bowl and left it to do it’s thing, at the coolest spot I could find in the house (yes, because I live in Florida … ). 8 hours later it was already over-time and the sponge was at least double in size and ready to move on.

I added 2 cups of whole wheat flour, 1 tbsp of salt and 2 tbsp of coconut oil and let the kitchen aid machine do the job for about 10 minutes. After a 5 minutes break and a dash of more water (about 1/4 cup) I left it kneading for another 10 – 15 minutes before dumping the dough on my floured counter to rest for 15 minutes. Then I shaped a ball of the dough and placed it in my new, excellent proofing basket.

Proofing basket - stumbled upon at Amazon.com

Proofing basket – stumbled upon at Amazon.com

2 hours later – and double in size already, the bread was ready for baking. Well, it was a bit early in fact – it ended up with a big crack at the bottom. I baked it at the highest temperature my oven will allow for 5 minutes (should have done 10) and then reduced the heat to 375 F for another 30 minutes, hoping to get a brown and crispy crust.

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The crust didn’t come out as crispy as desired, and the crumb didn’t come out as sour and juicy as desired, but all in all, it is a tasty loaf of sourdough bread – prepared within a day. And the proofing basket really helped keeping a decent shape of the bread this time, leaving a nice natural decor from it’s texture.

I read that a dutch oven will really enhance the crust and the baking of a sour dough loaf at home. That’s something to try out … As I can’t help but feeling that my regular oven isn’t doing the sourdough loafs any favors. I’ve tried placing a tin of water in the oven while baking, and I’ve tried spraying water into the oven a few times. It hasn’t really made a big impact.

Anyways, the bread is decent, a fair test will be to see how much of my sons sandwich lunch is returning back home from school – if it’s good it should be none.

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marwinna

I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.

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marwinna

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