Que maravilla de video Natural Real Sin "efectos especiales" Tan solo y es muchisimo la belleza del pan, tus manos y tu trabajo Saludos desde Quito Ecuador *adorable sobriedad
Now THAT’S a great loaf of sourdough! Lots of “posers” here on RU-vid that like to think they know how to bake 🙄. Well done A+++ And I just learned something from you. It looks like you pull the dough out of the long ferment in the fridge and right away do your decorative score. Then prove it and score for the ear and bake! You really got some rise that way! Thank you!
Also decorative scoring doesn’t change the quality of the bread, it’s just for funzies, lack of doesn’t mean lower quality bread. Lastly there are many differences styles of sourdough, from hydration to fermentation time and bake style, none are wrong or less than, just different.
Вкусный хлебушко. В Казахстане самый вкусный 🍞 хлеб. Привет казахи!!! Мои родственники живут там с 60х годов. Поднимали целину и остались. Привет из Азербайджана.
Hi lovely loaf. If I may ask how is the dough in the oven for after the decorative score and before the main score ? And is the oven off at this stage ?
She is using a specialized oven I believe. In a regular oven preheat the Dutch cast iron pan at 500° f for 30 minutes, when you remove the Dutch oven to put the loaf into it, reduce oven temp to 485° f, drop the loaf in and leave it covered in the Dutch oven with lid at this temperature for about 6 minutes (quick oven spring), pull it, make the long score, return it covered for 12 minutes. Remove the lid, and let it continue baking at a reduced temperature of 430° f. This is what I do with great success. The lower temperature once you uncover it doesn't let the rice flour burn orange, it stays white.
