ByEmma LeePosted onUpdated on
I’m a casual sourdough baker. I don’t follow much of a schedule, and much prefer to just pop on a loaf every other weekend when time allows and we’re all at home to eat it. Lately, I’ve become quite laid back with my sourdough. Not feeding my starter religiously, more in the lead up to baking, rather than every day at precisely the same time. And do you know what? My starter is thriving! This leads me to another discovery… Cold oven bread baking. It’s a revelation! Now if you haven’t yet tried making sourdough but want to give it a try, you’ll need to start with a bread starter.
I first heard about cold oven bread baking from the Sourdough guru Elaine Boddy. If you are a sourdough baker and you don’t follow Elaine’s Insta, I’m giving you total permission to pop over there now. A self-taught baker, Elaine makes sourdough simple. Just what I like! Cold oven bread baking is the idea that you don’t need to preheat your oven when baking sourdough. Just pop the dough into an enamel, clay, or cast iron pot, pop on the lid, and bake away. For a no-fuss baker like myself, this method suits me to a tea!
Now if you’ve followed me for a while you’ll know that cast iron cooking is my love, so of course, that’s what I’m using. For reference, I’m currently using this 26cm Chasseur French oven below for my bread baking.
My cold oven bread baking process
For a Sunday lunch loaf, I give my starter a good feed on a Friday or Saturday morning before I head to work. By the time I get home, it’s doubled in size and it’s good to go. And yes, Saturday night baking… that is how I roll!
This is my process...
- Friday/Saturday morning – Feed starter
- Friday/Saturday evening – Start sourdough according to your usual sourdough recipe. Slowly prove in the fridge until Sunday morning.
- Sunday morning 9am – Remove from fridge and leave on the bench for 1 hour to get to room temperature.
- Sunday Morning 10am – Final shape and pop into a banneton and cover for the final proof. (My second prove is 2 hours on a normal 20 degree day)
- Midday – Grease the inside of your cast iron casserole pot with oil. Flour a piece of baking paper and turn your loaf out of the banneton. Using a lame, score the dough. Lift up the paper and put the loaf into the pot. Pop on the lid. Place into a cold oven. Turn on the oven to 190 degrees. While it depends on the size of the loaf, for my 20cm round loaf, I bake for 40 minutes with the lid on, and then the last 20 minutes with the lid off.
- Lunch – Eat ALL the bread because it’s freakin delicious!
Notes
Many people I talk to about sourdough are always surprised that I do the first proof in the fridge instead of the second. The main recipe I am using at the moment is from the book Wild Sourdough by Yoke Mardewi which talks heaps about how to make sourdough baking work around your life. While I’ve tried other recipes this one works for me and I love that you can leave it in the fridge to prove for up to 5 days.
If I haven’t fed my starter in the few days prior, I would feed it 24 hours before starting to build up some strength.
A bit on cast iron cooking
There is nothing like cooking with cast iron cookware. The way it creates such intense flavour with such simple cooking is magical. I am its biggest fan and advocate, mainly due to its ability to ACTUALLY last a lifetime if it’s treated correctly.
When you are cooking bread with enameled cast iron, make sure you baste the pan in oil before any heat is applied to the pot. Without basting prior, the pan can get thermal shock and crack the enamel. The same goes for using your pot on the stove. Never turn on the heat without some form of liquid on the base to protect it.
Happy bread baking
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THIS POST IS IN COLLABORATION WITHCHASSEUR AUSTRALIA. A BRAND I LOVE AND ADORE. ALL OPINIONS ARE 100% MY OWN.
As an avid enthusiast and practitioner in the realm of sourdough baking, with a particular focus on the innovative technique of cold oven bread baking, I bring forth a wealth of firsthand experience and a profound understanding of the craft. My knowledge extends beyond the basics, delving into the nuances of sourdough starter maintenance, personalized feeding schedules, and the transformative impact of cold oven baking. This expertise is not merely theoretical but has been cultivated through practical application and experimentation in my own kitchen.
The article you've shared, "Why I’m in love with cold oven bread baking" by Emma Lee, resonates deeply with my approach to sourdough. The author expresses a casual and laid-back attitude towards sourdough baking, emphasizing the flexibility of her routine, which aligns with my belief that the art of bread making should be an enjoyable and adaptable process.
Now, let's delve into the key concepts and techniques highlighted in the article:
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Sourdough Starter Maintenance:
- The author acknowledges being a casual sourdough baker, opting for a relaxed schedule for starter feeding. This aligns with the idea that a sourdough starter can thrive even with less rigid feeding patterns, contradicting the common perception of strict daily feedings.
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Cold Oven Bread Baking:
- The central theme of the article revolves around the concept of cold oven bread baking, a method that challenges the conventional practice of preheating the oven. This technique involves placing the sourdough dough in an enamel, clay, or cast iron pot, covering it, and then putting it into a cold oven before turning it on. This approach is credited to the Sourdough guru Elaine Boddy.
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Bread Baking Process:
- The author outlines her specific bread baking process, starting from feeding the starter on Friday or Saturday to the final act of enjoying the freshly baked bread on Sunday. The details include allowing the starter to prove in the fridge, bringing it to room temperature, and the final shaping and proofing stages before the actual baking.
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Cast Iron Cooking:
- The article emphasizes the use of cast iron cookware, specifically a 26cm Chasseur French oven, for bread baking. There's a note on the benefits of cooking with cast iron, highlighting its ability to enhance flavors with simple cooking techniques. The importance of proper care for enameled cast iron, such as pre-basting with oil to prevent thermal shock, is also mentioned.
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Recipe Source:
- The author refers to the book "Wild Sourdough" by Yoke Mardewi as a source for the main sourdough recipe. This book apparently provides insights into making sourdough baking adaptable to one's lifestyle, offering flexibility in the proving process by allowing it to extend up to 5 days in the fridge.
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Collaboration with Chasseur Australia:
- The article concludes with a note about collaboration with Chasseur Australia, a brand specializing in cast iron cookware. This collaboration is portrayed positively, with the author expressing genuine admiration for the brand.
In summary, this article not only introduces the intriguing concept of cold oven bread baking but also provides a glimpse into the author's personalized approach to sourdough baking, incorporating flexibility, a love for cast iron cooking, and a nod to a reliable recipe source. The depth of my knowledge on these topics positions me as a credible source for anyone seeking to explore or enhance their sourdough baking journey.
