Fourneau Recipe
Recipe SourceHere's how Charles Adler rated their bake:
What went well?
Proofing seemed to go well.
What didn't?
I believe the temperature of my oven is too high, approximately 485 degrees. The crust comes out a tad too tough in spots, particularly the sides and bottom. The sides seem to touch the Fourneau I'm using in baking and thus running at a higher temperature.
Baked: October 16th, 2020
Posted: October 16th, 2020
Other notes
I'm really wanting to get more tanginess out of my sourdoughs. More flavor, so I've been exploring ways to do that. Adding more Rye to the mix being one.
Lucy
more details
Born July 19th, 2020
83% Hydration level
Bake gallery
Fred Benenson
October 16, 2020I think the crust is looking great in terms of doneness āĀ I love it well done like that, so much more flavor. In terms of scoring, etc., just keep practicing :)
Tieg Zaharia
October 16, 2020Looks š! Iām also looking for more tanginess (I read that longer rising time can help?). Would love to hear if the rye keeps working for you.
Charles Adler
October 16, 2020@fred (I want @replies for some reason ā habit?) My scoring almost always comes out like this. Any tips on technique or depth of cut?
Charles Adler
October 16, 2020@Tieg ā will report back on the experiments.