Roasting Lid Baking Method for Sourdough

I made another video using the roasting lid baking method for sourdough. The bread I made for this video, was the basic white sourdough with a modification of added evaporated milk and whole wheat. It came out nicely tangy and has a great wheaty flavor.

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5 Responses

  1. Your loaves look fabulous! I have been curious about baking with a lid for quite some time, and now I’ll have to try it!

  2. Hello, thatnks for your video! I was reading about the technique but was not too sure how to proceed 😉
    Very helpful!
    Thanks
    Michelle

  3. Thankyou for sharing.Have you heard of / tried the no knead method. It seems much simpler than the multi-step process. It seems to work. Even for sour dough. Below is a sour dough link. Above is the New York Times article.

  4. Your breads are so beautiful! I’ve been looking for a roasting lid and I can’t find one large enough. Can you recomment one? Also I went to the website that you recommended for the lame ( I think it was Australian Sourdough) that you use and it was gone. Any suggestions?

  5. I try to find roasting lids at the thrift stores whenever I can. However, you can find them even on Amazon. Get the largest one you can find. The Aussie site no longer seems to carry the lames, so my son started making them, they are available on my site at: http://www.northwestsourdough.com/store.html
    Thankyou for your comments on my bread. Teresa

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