Fresh baked sourdough loaves from fresh milled kamut and whole wheat flour two days ago. I autolyzed (soaking the grain flour in the recipe's water), folded, and bulked it a bit, then into the cambro container and was refrigerated 2 days ago (see that post). I did fold it a bit yesterday and shaped it into a nice boule, then back into the cambro and fridge. Today, straight from the fridge and it was baked!
These are what I'm baking in. The long one is clay and the closest one is cast iron. They go into the oven to preheat to 500 degrees, so the pans get hot.
I shape the cold dough on the counter and it sits while the oven and pans are preheating.
I typically do just one slash with a razor blade.
Cambro
Once in the oven with the lids on, I turn the heat down to 450 degrees. Turn the timer on for 20 minutes. When it goes off, I remove the lids and have the timer go for another 20 minutes.
Because it is just the two of us I cut the cooled loaves in half and they store in the freezer. I have bread freezer bags I use for freezing my bread without plastic bags.
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