Another wonderful week has come and gone, full of school holidays and guests from home. Time to join Rhonda.
There is so much to learn on this sourdough journey. Different recipes have different hydration levels, different kneading methods and different proving times. It is a matter of me working out which suits me and my tastes. The loaves from my kitchen so far have been in the shape of tinned loaves.
I took the plunge and bought some handmade bannetons on a recent trip to Manu Factum. I was pretty impressed that I only left with one large round and two small rectangular baskets.
There was now a task ahead of me: to find a recipe that wasn't as wet as the ones I have been using. Images of watery dough oozing out through the gaps in these beautiful cane works of art made me shudder.
I settled on this recipe for the quantities but played around with the timing a little.
I am thrilled with the result as it looked great and tasted pretty good too. It is always a holding-my-breath moment when I cut these open waiting to see if the air bubbles are in all the right places. This loaf had a lovely even amount of bubbles, just right for butter to melt into.
I would love some banneton advice from anyone else who uses proofing baskets.