Today is bake day!
I’m excited but also apprehensive. Not quite sure how this will turn out.
The oven has been preheated to 420°F (convection) with my Dutch oven and Challenger Bread Pan inside.
The dough has visibly risen and the “finger test” seems to indicate it’s ready to go.
Concerned a bit about how moist the dough is with the cloth inserts.
I was right to feel that way!
The dough stuck and was hard to pull away!
The loaf was more slack than I desired (started to spread immediately). The second loaf was even worse! Agghhhh!!
I actually ended up reshaping the second loaf before scoring and putting it in to bake.
Once they bake I’ll have a “Results” post.
To be continued…
Baked By Bear Sourdough 