Le Sourdough Est Dans La Cloche

As mentioned in my previous post, I’ve decided to get one of these La Cloches rather than using the Dutch oven / casserole for my sourdough loaves.

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I’m not making any other changes from the last loaf, so I should get a good comparison of how the La Cloche works.

So due to the fridge being rather full, the dough went in on top of a row of bottles, and it obviously wasn’t level and came out a little lopsided!

SAMSUNG CAMERA PICTURES The lopsidedness remained after being turned out…

SAMSUNG CAMERA PICTURESTransferring to La Cloche is much safer than using the casserole, but still moving such a large loaf, even with my huge hands, ended up squishing it a bit. Maybe I should turn it out onto a peel and slide it in?

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I initially thought I should score it the other way to try and encourage it to expand back to a circle, but there were some pre-existing splits showing so I decided to score in the direction it already wanted to split to try and avoid it splitting in both ways like the previous loaf did.

Then I sprayed with water, popped the top on, and it’s into the oven using the same timings as the casserole: 30mins at max heat (230C fan) with the lid on, then down to 200C fan with the fan off for 15mins.

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It hasn’t risen as much as when done in the casserole, but I think that’s because the smaller size of the casserole means there’s nowhere but up for the dough to go. However unlike in the casserole the sides have formed a proper crust.

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I think I still need to work on my scoring. It still developed its own crack that I didn’t make, plus I don’t think my scores have expanded much, so I think I need to be more confident and score deeper. Also I might spray the lame with oil before scoring so it doesn’t pull at the dough so much.

SAMSUNG CAMERA PICTURESThe crumb looks good, with lots of nice large holes.

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And it makes good sandwiches too!

3 thoughts on “Le Sourdough Est Dans La Cloche

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