I admit I didn't read every word of the recipe and directions, but I have some experience to pass along: after you form it into a loaf, plop it into the basket or bowl seam side down. When you put it in the pan to bake, put a piece of parchment on the smooth top and invert it and bake it. It will "slash" organically (I've never mastered the lame slashing, either). To get it to release easily from the rising basket or bowl and towel, sprinkle it with white rice flour instead of sprinkling whet flour or greasing the bowl. And I use the same bowl liner every time and never wash them so they build up a nice surface bread can't stick to. And when I bake, I always use a cast iron Dutch oven. Preheat the whole thing in the oven to 475. Carefully plop the loaf in (I use heat proof gloves), pop it in the oven and put the lid on. The steam from inside the loaf makes it rise and gives it that perfect crust. Remove the lid after 30 minutes, and let it continue to bake for 10 -15 to get as dark as you like (I like a really dark bake to bring out the wheatiness). Now I'll go back and reread the recipe! I agree that you don't need to be a slave to sourdough rules!

• Reply