The Wood-Fired Blog
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The Ever Humbling Art of Bread Baking

Jun 17, 2013Posted by Forno Bravo

Just when you think you have seen a lot, you do something new wrong in this ever humbling art of bread baking. haha. This is a 75% hydration sourdough rye boule (the flavor was really good), where I did not use enough flour to keep the loaf from sticking to the banneton — it’s as though I am trying to find things that could go wrong. From now one I will use lots of flour to line by banneton.


Oh well. The loaf came out OK despite the huge tear in the top. One skill I need to develop is docking a very wet load. I need to read up on that, or find a good YouTube video.



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