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San Francisco Sourdough baked in a Pot

Well, I am a convert to Pot baking, I just wish I had a bigger pot, the size of my oven to be exact. The crust comes out incredible, with the crispy, crusty texture and crunch that one is after in a sourdough crust. I mixed up a batch of San Francisco Sourdough using the SF starter, it was slow to bulk ferment because I let it go 24 hours with no refreshment to build up the sour producing bacteria. I shaped the dough into boule shapes this time and proofed overnight in baskets:

shaped dough

baskets for boules

I let the dough proof overnight and you wouldn’t believe it but it took a little over four hours to proof, the dough was that slow. It is a good way to get a decent sour however.

I have been trying the dough baking in a cast iron pot. The last bread I tried was the Desem bread which came out pretty nice. This time it was a white bread, so the outcome was more dramatic…and was not disappointing! This was the first loaf of the batch to be baked:

First loaf

This was the second loaf to be baked:

Second loaf

This was the third loaf to be baked and I believe it was perfectly proofed and the oven was thoroughly heated, as I also used stones besides the pot:

Third loaf

Here is the same loaf while still in the pot:

In the pot

All three loaves together:

All three loaves

Here is the crumb of the first loaf:

first loaf crumb

As you can see the pot baking is a tremendous success. I feel the heavy pot and the lid keeps the heat wrapped around the loaf, and provides for it’s own steam. The third loaf’s crust came out the best, I sprayed that loaf with water just before I popped on the lid.

With the long proofing, the bread came out with a very nice tangy sour. All around a great baking day!

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  1. Linda Linda
    May 5, 2012    

    I just love your website and your recipes. I am new to sourdough, but would like to know how I can get some of your recipes for some of the breads that you post. Is a book purchase needed? Thank you.

  2. Sean Sean
    December 9, 2006    

    So how did you solve the problem of how to get the dough into the pot without flipping it over and flattening it?

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