Learn to bake sourdough bread - the best bread in the world!

Roasting Lid Baking Method for Sourdough

I made another video using the roasting lid baking method for sourdough. The bread I made for this video, was the basic white sourdough with a modification of added evaporated milk and whole wheat. It came out nicely tangy and has a great wheaty flavor.

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]

8 Comments

  1. October 11, 2015    

    I was just wondering what computer software you would need to make business cards or labels from a home computer. Is is easy or even worth the time or money..

  2. Brian Brian
    April 21, 2013    

    Hello… Your site was recommend to me by someone that I asked a question of, on the KAF website. I have been using their extra tangy sourdough recipe as my learning recipe. And the 3 times I’ve cooked it it has turned out too dense in the crumb. They look beautiful but they don’t taste all that good because of the heavy dense crumb. I measure my flour by scooping it out of the storage container and sprinkling it into a bowl I have on my digital scale and measure it in grams. My sourdough starter from KA is 2 months old. I feed it the night before i use it and leave it out on the counter at room temp. I mix it and knead it in my kitchen aid mixer. I follow their recipe instructions to a Tee. I have a baking stone and a good gas oven. My question to you is… If I try your roasting pan recipe but I don’t have a roasting pan cover that big,is their a workable substitution for that setup? If not… Is their another sourdough recipe of yours that I can try that would be good for a rookie baker? I can cook bread either in my kitchen oven or in my outdoor Ceramic oven, also known as a Big Green Egg. If I can control the heat in both, which would you recommend? I thank you for your great website and look forward to learning my new baking hobbie from it.

    • April 23, 2013    

      Hi Brian, I think KAF would support you concerning your trouble with their formula.

      As for your other questions, you can use anything that you can fit over your dough in the oven. I have used tin foil molds, metal bowls, lids, etc. Whatever you use, be careful while handling it when it is hot.

      There are many many formulas for newbies to professionals in my book:
      http://www.northwestsourdough.com/discovering/

      You can also find recipes/formulas on my site, my forum and this blog.

  3. March 8, 2009    

    I try to find roasting lids at the thrift stores whenever I can. However, you can find them even on Amazon. Get the largest one you can find. The Aussie site no longer seems to carry the lames, so my son started making them, they are available on my site at: http://www.northwestsourdough.com/store.html
    Thankyou for your comments on my bread. Teresa

  4. Moriah Moriah
    March 8, 2009    

    Your breads are so beautiful! I’ve been looking for a roasting lid and I can’t find one large enough. Can you recomment one? Also I went to the website that you recommended for the lame ( I think it was Australian Sourdough) that you use and it was gone. Any suggestions?

  5. Meyer Meyer
    November 15, 2008    

    http://www.youtube.com/watch?v=13Ah9ES2yTU&feature=related

    Thankyou for sharing.Have you heard of / tried the no knead method. It seems much simpler than the multi-step process. It seems to work. Even for sour dough. Below is a sour dough link. Above is the New York Times article.

    http://www.youtube.com/watch?v=POnxAoHl1qc&feature=related

  6. Michelle Michelle
    August 5, 2008    

    Hello, thatnks for your video! I was reading about the technique but was not too sure how to proceed 😉
    Very helpful!
    Thanks
    Michelle

  7. Leyla Leyla
    June 5, 2008    

    Your loaves look fabulous! I have been curious about baking with a lid for quite some time, and now I’ll have to try it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

Categories

Archives