Following up to my previous post, I'm really curious what your go-to method is for baking a single sourdough loaf.
Currently, I'm using a Dutch oven (cast-iron pot) and a spray bottle to add some extra moisture to the dough. But definitely getting mix results.
Drop a comment below. Let's learn from each other ๐
@LastYearsPumpkin @Dontbesourdough
Also, the flour is never quite the same as it was previously: it gets affected by age, packing, storage, humidity...
For me, making a loaf is always a science experiment. Even when I make loaves in the bread machine with identical quantities as previously the result can be different.
I had a bread machine decades ago but gave it to my neighbor because it drove me crazy, I was incapable of making bread without seeing and touching it. It was a Schrodinger's box, put ingredients in and sometimes get passable bread, sometimes not. No way to tell until the end. I hated it.
The neighbor loved it though.
@RBWells
I bake both in the machine and the oven. They create different types of loaf. The machine is also useful for kneading and the first rise of dough for my focaccia. Like any tool, they have their uses, strengths, and weaknesses.
Modern bread machines are more multi-use than earlier ones: they can be used to make jam, yogurt, sourdough starter, dough, pasta dough, even rice wine.