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Lately I've been trying to make sourdough (6 times from two rounds of recipe). I just figured out the last 2 times the oven wasn't hot enough which explains the major time difference I was getting to bake. This whole bread thing came about since I made the brick oven and want to use the leftover heat... but wanted to get some experience under my belt with the regular oven first.
I'm wondering about the dough prior to putting it in the oven. It seems awfully wet. I mean, I know it's supposed to be wet, but it just seems as if it's too much, however I have no other point of reference...except pizza dough... and i know that isn't the same thing. I've been using the recipe from Artisan Bread in 5 minutes. It seems that doing a dough by percentage would be better, but first I wanted to get this down before going deeper. It seems to require a ridiculous amount of flour on the peel to come off... to the point I have yet to use enough. Does that seem right? Even using a BBQ spatula, it's still very difficult to get it off of the peel. (I did try parchment paper on the first 3....it basically fused itself to the bottom of the bread each time.)
I've left it sit 40 minutes after taking it out of the fridge prior to placing in the oven. Reading it today, I wondered if I should be letting it rest 40 minutes, then another 20 as the oven warms up? The first boule from the second batch seemed to rise and grow just like i would expect... none of the other 5 have done this.
I need to search these forums and maybe look into some breadmaking ones, but wanted some opinions here first.
Thanks
I'm wondering about the dough prior to putting it in the oven. It seems awfully wet. I mean, I know it's supposed to be wet, but it just seems as if it's too much, however I have no other point of reference...except pizza dough... and i know that isn't the same thing. I've been using the recipe from Artisan Bread in 5 minutes. It seems that doing a dough by percentage would be better, but first I wanted to get this down before going deeper. It seems to require a ridiculous amount of flour on the peel to come off... to the point I have yet to use enough. Does that seem right? Even using a BBQ spatula, it's still very difficult to get it off of the peel. (I did try parchment paper on the first 3....it basically fused itself to the bottom of the bread each time.)
I've left it sit 40 minutes after taking it out of the fridge prior to placing in the oven. Reading it today, I wondered if I should be letting it rest 40 minutes, then another 20 as the oven warms up? The first boule from the second batch seemed to rise and grow just like i would expect... none of the other 5 have done this.
I need to search these forums and maybe look into some breadmaking ones, but wanted some opinions here first.
Thanks
The taste isn't good either in my opinion. We were smelling something coming from the fridge and my wife assumed it was the dough since it'd been in there a week, but when I took the lid off, it just didn't seem to smell that bad. I thought it was supposed to get better with a little age? I turned up the actual baking temp just slightly (460*) thinking the oven wasn't accurate. I actually had better luck with the temps at 400*. At this point, it seems like I'll never make it into the brick oven. 
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