Testing the New Baking Dome

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For my birthday I was given a long, thin baking dome. The La Cloche is lovely for rustic, artisan boules, but if you want something more practical for sandwiches or toast, a long loaf is more what you need.

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So I’m trying it out for the first time. I’m guessing that one of my 1kg+ loaves will be too big, so I’m doing a 750g+ double starter loaf:

  • 375g flour
    • 260g strong white flour
    • 75g strong wholemeal flour
    • 40g rye flour
  • 2 tsp diastatic malt powder
  • 225g water
  • 2 tsp salt
  • 225g 100% hydration wheat starter
  • 75g 200% hydration rye starter

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This gets the usual autolyzing of the flours and water, then everything kneaded for five minutes in the stand mixer, before four hours of rising with four stretch & folds during that time, before getting proofed in the fridge overnight.

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To bake I’m following my La Cloche system: remove dough from fridge, baking dome in oven at 230C fan for an hour.

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Turn out.

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Transfer to the hot dome, and score.

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Then into the oven at max 230C fan for 30 minutes covered, then 15 minutes at 200C fan uncovered.

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Looks good, and the temperature was nicely above 90C, so it’s off to cool.

SAMSUNG CAMERA PICTURESThen the moment of truth… checking the crumb!

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I’m very happy with that: proper sourdough crumb in sandwich loaf form!

 

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