More Sourdough Bread
I baked another batch of sourdough. This one was started with a sourdough levain and given a longer fermentation. The dough was made on Monday and went into the fridge until Wednesday morning.
I added 1/2 teaspoon of yeast along with the sourdough levain. I had to knock the dough down Tuesday night as it rose enough in the fridge that it was going to start pushing the lid off. The next batch I will not be adding any yeast.
Two loaves both baked in cast iron dutch ovens.
I wanted to see if it was easier to transfer the dough to the hot dutch ovens using parchment.
So one was baked with parchment and one without. I also wanted to see if the bottom crust browned more without the parchment. It didn't. But I did notice that the parchment loaf was less round than the other. The folds in the parchment left some indents in the loaf.