You don`t have to be precise
I wake my fridge-stored sourdough a couple of days before I make bread, I feed him with 00 flour and warm water and he is climbing out of the jar by the second day. I save a little in a clean jar and pop it in the fridge. I use all the rest
When I am ready to make bread then I add whatever amount of flour I feel will make a decent sized loaf to fit into my dutch oven. I also add enough water to make a nice dough. I dissolve my 1 1/2 to 2 tsp of salt in the water so as not to shock my leaven. A quick knead until smooth and I pop it into a bowl, lined with baking parchment. I usually find that the best weight for my loaf is 4 lb. I prove overnight in the fridge or for a few hours during the day, until it looks right to bake.
An hour before baking, I heat my dutch oven in my oven and usually bake something so as to be economical with heat. I raise the temperature to 240 and when I think the pot is very hot, I take it out and lower the parchment and dough into it. I replace the hot lid and it goes back into the oven. I leave the lid on for half an hour and reduce the temperature to around 200-220. I take the lid off and leave it about another 20 minutes.
I test the bread by tipping it out and rapping on the back and usually it is fine to leave out on a cooling rack
Anyone new to baking bread needs to realise that leavened dough will rise if it is fed and the amounts of floyr and water are immaterial as long as the right amount of salt is added and the consistency is right . The pot gives me a fantastic result, much much better that a fan oven
Now a ps: please can we have discussion threads
Added by: kittie