#sourdough bread, proofed in the fridge for 24 hours. I take the first active steps to making this loaf two days ago. Sourdough makes me slow down; to see time flowing in longer, slower ways.
I slash the bread with a razor before it goes in the oven. This triangular slashing pattern is a vague allusion to trinitarian spirituality. Bakers do all kinds of different patterns, my own continues to evolve. I’ve also signed the middle with combo of my MW initials because I am vain sometimes.
The lid keeps steam in, creating a more humid environment that allows the bread to rise. Professional ovens have humidity control but home ovens are well-ventilated and don’t hold steam well. So the Dutch oven is a good hack that uses water evaporating from the dough to do the trick.
20 minutes with the lid on at 450 after preheating to 500.
20 more minutes with the lid off. Risen quite nicely, what bakers call “oven spring” - helped by preheating the cast iron to 500 beforehand. Don’t forget your oven mitts.
Building some LEGO with my son while the bread bakes. Autocorrect is insistent I shout LEGO.
@mattwiebe Looks great!
@mattwiebe I can smell this picture. Mmmmmm.
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