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Sourdough in a cloche

Written by admin on 21 February 2021
Finished sourdough baked in bread cloche

With a new cloche to try, let's see what difference it makes to a sourdough. I used the same process for everything else, just a different pot to cook in! 

Introducing: a cloche

Written by Matthew on 20 February 2021
Red bread cloche

We got a new bread cloche from Emile Henry. No, I didn't know what one was either. Basically, it's designed to replicate the conditions of a bread oven.

A spelt loaf

Written by Matthew on 3 November 2020
Finished spelt loaf on wire rack

I'd bought a packet of spelt flour a while ago, but hadn't yet got round to baking with it.

A boule in a day

Written by Matthew on 17 October 2020
A boule in a day

The days are getting shorter, and colder, so will this affect my baking?

Obviously, colder temperatures will mean that proofing would take longer, but what about the fact we're home all day (because of Covid) and we have central heating?

A better sandwich loaf

Written by Matthew on 2 July 2020
Finished loaf on wire rack

This time, I did both the bulk rise and the second rise on the same day - from autolyse to bake in 11 hours.

I wanted to rely on visual clues and my instincts, rather than just leaving for the times the recipe told me.

Getting proofing right

Written by Matthew on 27 June 2020
Two loaves proofing side by side

One of the hardest things to learn with baking, and especially sourdough baking, is to know when fermentation is complete and the dough is ready for shaping.

A bit of a Squeeze

Written by Matthew on 26 June 2020
Tall and tight

This loaf tasted delicious and had a great height, but it was just a little too big for the pot, so kind of caved in on itself whilst it baked. 

It's a shame, because I think this would have been a beautiful loaf but was just hindered by

"The best I've ever had"

Written by Matthew on 25 June 2020
Baked sourdough loaf

Everything just seemed to go right with this loaf - the shape, the colour, the way I was able to handle it, the crumb structure, and the taste!

My sister-in-law said it was the "best sourdough she had ever had".