Tartine country loaves tweaked just a bit: 700g water 850 g all purpose King Arthur 50 g whole wheat King Arthur 100 g rye King Arthur 200 g ripe starter 20g salt

  • sneekee_snek_17@lemmy.worldEnglish
    1·
    3 months ago

    Do you crumple the parchment paper before putting the dough on it? I’ve found that helps prevent it making those creases in the dough

    • Lighttrails@sh.itjust.worksOPEnglish
      1·
      3 months ago

      So for the one on the left I was using a 3.5 qt Dutch oven. That one is always a little tight and gets creases from the parchment. Not a big deal, just makes it a little wrinkly. I’ve got a new 5 qt one I’ll use on my next bake.