I have a question regarding the oven setting. You may have already answered it in the other comments. Sorry but I could not find it. I hope you can help clarify it please. When you preheat, was the oven setting for top And Bottom heat/ fan off? And once the dough was first put in, you then turn the function to bottom heat only for 15 mins. And when 15 mins is over, did you turn the function back to Top and Bottom heat with Fan? Also another question, is there any towels or ice in the tray underneath the pizza stone? Or just hot water? And when the first 15 mins is over, do you remove the tray or just leave it? Thank you
The preheat in this video is with both top and bottom heaters and fan on, the aim is to maximize the temperature inside the oven. When the dough is in, I turn off the top heater, just use the bottom heat at maximum for the initial 15 minutes. It is for the purpose of providing maximum heat from the bottom to create the best oven spring and the top heater is off to prevent cooking the top of the dough too quick and it will obstruct oven spring. After this 15 minutes, I will change to fan mode (both top and bottom heaters are on) and adjust the temperature to around 200 to 210C for 30 minutes more. Underneath the pizza stone, there is a baking tray. I preheat it too, I pour hot water on it when I put the dough in and just leave it there until the end. Hope it is clear for you now. By the way, this arrangement was I used when I made this video, from time to time, I will try new settings for improvements. I am now using a new setting, please stay tuned for my new videos.
Hi, your video is very helpful. May I know to choose the size of banneton basket? You said your dough is 600g, is the weight of flour at the beginning, or the weight at final shaping? If my total flour(at beginning) is 600g, what size of basket you suggest? Look forward to your reply.
600g means the total weight of flour of the dough which includes the flour content of the sourdough starter and the flour I use to make the dough. In this video, the recipe is: Bread Flour 500g Sourdough Starter 200g. The starter is 100% hydration so 200g starter includes 100g flour and 100g water, hence, total weight of flour is 500g + 100g = 600g The size of the basket in this video is 28cm x 14cm x 8cm.
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