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Lessons have been learned (lemmy.world)
submitted 2 months ago by to c/sourdough@lemmy.world
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Made a couple round loaves with this batch, but i ran out of parchment paper a few days ago, so I just dropped them on the Dutch oven. Both of them stuck, and after the first 30 minutes, when it came time to take out, this one was stuck TIGHT.

Instead of being rational and just putting it back in with the lid off, I brutalized it with a spatula and my oven mitts, then ended up just putting it in with the top off anyway.

It still turned out fine, just a little dense. Quite sour though, which i thought was interesting, since this recipe is usually very very mild

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[–] [S] 5 points 2 months ago

This one was the best of the batch, absolutely gorgeous. The overall quality seemed to decrease with successive loaves, so it seems likely they were on the verge of over-proofed

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    [–] 1 point 2 months ago* (1 child)

    One doesn't need parchment paper with baking on a baking stone, because you are sliding it off a layer of flour or semolina it such. I imagine you could do the same with a Dutch oven, you might have to sprinkle it in first, or make sure the bottom of the loaf is good and coated before dropping it in.

    Personally I don't trust parchment paper not to be leaching things I don't want into my food and so never use it. Even sticky baked goods will come out of a non-nonstick pan provided you grease and coat well with flour.

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