I left my proofing baskets to dry out in the warm oven after baking and turned the oven back on later forgetting they were in there. Are they still useable if I just re season them? The oven was set to heat to 230 and I noticed when the reached temp alert went off.

Recipe: 200 g starter 750g water 1000 g flour (half bread flour half whole wheat)

Ok, I’m stumped. I made a double batch of bread, did the exact same method for both loaves, and baked them one after the other.

Why does one split nicely where I scored it and the other doesn’t?

If you

Hi all, new sourdough baker here!

I've been using the KA no-knead sourdough recipe but with a cold oven start (due to not having a preheat-safe dutch oven).

(https://www.kingarthurbaking.com/blog/2020/04/27/how-to-make-no-knead-sourdough-bread)

My last two loaves have split on the top perpendicular to the slash I made. Am I not cutting deep enough? Could it be due to how it rises in the cold oven start?

Info: using a very sharp chef's knife to make the slash as I don't have a lame. Cold oven start: with 20-30 minutes remaining on the last rise, transfer the loaf to the cold dutch oven, place on middle rack, heat to 500° F. Once it hits 500°, reduce tempt to 450°, bake covered for 45 minutes. Uncover and bake for additional 10-20 minutes.

So, I have been experimenting with the double loaf pan method (dough in a loaf pan with an identical pan upturned on top to capture steam).

I have had good luck when doing one or two at a time, as I can place them gingerly toward the front of the oven.

When I bake more at once, I have to load some way far into the deep dark recesses of my oven, but I have a very hard time getting them in place without the top pan shifting, sliding, falling. The pans in question have very little lip, so binder clips as I have seen others use slip/flip right off…

Any other suggestions for securing the top pan in an oven-safe way?

Is this normal looking? It's been about a week and a half since I last fed it, it's been in the fridge.

Hi! I use a Dutch oven to cook my bread in, but I’ve noticed that the bottom has been burning even when my bread isn’t that golden brown on top ….. how do I get the bottom to not be so hard/burnt? The bottom tastes like char 🥴

fed this around 10 hours ago and it has doubled! (i just got home) feeding it at 1:2:2 every 24 hours now and its day 18 and the second time it has actually reached double apart from false rise the last time was a few days ago but it only hit double around 22 hours when i got up the following day

BUT i have to admit i accidentally used the wrong flour today still the regular, a scoop of wholemeal rye then topped with bread flour but i only realised as i was stirring and thinking why is it so runny compared to usual so i looked at the packet and its cake flour but i’ve already discarded part of it in the bin so it couldn’t be saved anymore. thought i was doomed but i’m surprised it has doubled!

sad thing is i’m going away on thursday for a couple of days so it has to sit in the fridge all alone. do i feed it right before i put it in the fridge? or no point cause of the temperature and i could just feed on wednesday then put it in before i leave in the morning?

Hi guys! I’d love to start my sourdough journey but I wanna know your recommendations on equipment! Is there a good quality kit I can get or should I get everything separately? Dutch oven, Whisk, banneton basket, scraper, scoring lame. Are people using the silicone slings or parchment paper? Thank you I just wanna start this right with quality stuff :)