Used Bake with Jack’s recipe for basic sourdough. https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners
The Boule did not get as much spring as I would like. Used the bake from cold oven method in the dutch oven for the boule. Baked at 455F for 40 minutes and then uncovered for 15 minutes.
The Batard was much better. Followed the standard directions baked for 15 minutes at 455F then 15 more at 375F. I would have gone longer but this loaf is for a family dinner and not everyone may like the darker crusts.
Nice! Are the lovely rings on the batard just rice flour from your proofing basket? I’ve used my proofing basket naked, in an attempt to create this effect, but it hasn’t worked for me.
Three cheers for Bake With Jack!
Just regular flour actually. I’ve started using my bannetons without the cover so I can get the rings. It also allows the skin to dry slightly in the refrigerator and this makes scoring much easier.
