That's what starters are all about. I was curious if you’ve ever made 4 small loaves? That shattered crust and open tender crumb is the Homemade Food Junkie sourdough bread goal. Please let us know how it goes for you. DAPHNE”. If you make sourdough loaves like this for a while you will get MUCH better results from a few purchases. IF your dutch oven is large enough put the loaf pan right in the dutch oven and cover it. I will answer. This is done immediately after you mix your starter, flour and water. I was schooled on this by our contributor Sasha Hunter our bread baker extraordinaire friend. Hope this helps! Check the loaves covered at 20 minutes. Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Repeat the process with the remaining loaf. Slice and eat. Hi Diane, The process of creating a starter full of the yeast and bacteria that gives rise and flavor to bread is straightforward. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Spread butter on one side of two pieces of bread (these will be the sides that sear in the pan). The most efficient way to do this is to use the counter as your pivot point. Return the dutch oven (with it's lid on) to the oven at 450 degrees F and preheat for 15 minutes. Learning how to properly form your dough into loaves is one KEY to building the rise in your loaves. The Fresh Loaf is not responsible for community member content. You might prefer an even crumb baked in a loaf pan for sandwich bread. It's about sharing. Learn the techniques used in this sour dough bread recipe. Guess I need to write more carefully so as not to be misunderstood. She has put together an EXCELLENT step by step tutorial which I have followed and highly recommend. Just make a new starter. THEN turn the oven off and set the dough in there until it raises. I have been making this type of bread for a while now but not always getting the results I wanted. It literally only takes flour and water to create a whole new starter on your own and yet somehow I’ve been belittled for saying that by someone talking about rainbows and unicorns. Rise at room temperature until the dough is at the top of the pans. Be sure to share pics on Instagram and tag me in them. There is no going back. Score the loaf with your lame knife or a razor blade or sharp scissors. We are simply here to help each other. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. With a fresh loaf of sourdough bread baking in the oven, I decided it was probably time that I share my recipe with you. It uses the long cold rise and the stretch and fold technique we have discussed. Anyone feel that they can find a noticeable difference in older starters vs. new ones? Sourdough is having a moment—many people are hunkering down at home and embarking on new projects, including baking homemade bread.Using store … Now it should invert without too much trouble. If you don't have a pure sample that is laboratory controlled or a remote mother starter that's large enough to keep updates coming (industrial size production) your starter will change and stabilize on local conditions. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. What a difference in my loaf rise! So I warm the oven to lowest temp. OH, if you know someone else that is baking with the prof’s starter, you might get his back again. You can of course make bread with all purpose only, but go low on hydration (60-65). We are a Mother Daughter team  sharing Recipes, Garden tips and DIY ideas. It probably won't hurt anything and may help if you need more dough structure. Place the dough in your preheated dutch oven. I've recommended it to my friends as a go to. Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side. Sasha recommends King Arthur bread flour or high protein flour All purpose Montana White flour. Hi Stephanie, Learn this beginner sourdough bread recipe. We asked Seattle Times readers to send in their favorite generational family recipes for this strange holiday season in which families might not be able to gather — these six dishes represent a cross section of traditions and a diversity of deliciousness, and … Watch it go through the stages. Learn How to make Wild Yeast Starter in this post. Thanks. In a cross country trip I tragically lost an ancient sourdough starter given to me by a professor in college from Eastern Europe. It can't be replaced I'm afraid. You are here: It came out very well. It should read about 205 degrees. Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven. How long do you think I should cook them for? But FIRST PLEASE READ the entire tutorial. You're going to have fun with all the ways you can do sourdough baking. Happy Holidays! Hope this helps! I acquired a commercial starter culture and set that going. Notify me of followup comments via e-mail. PREHEAT oven to 450 degrees F. for at least 30 minutes. But if not, send your address. Bread music is the crackling sound your crust makes as it cools. But I took out my old starter this week and feed it determined to have a go at it again. https://www.homemadefoodjunkie.com/tartine-style-sourdough-bread-recipe If your starter does NOT float. This is key to building a good rise. I used cheesecloth and ground rice in ceramic bowls instead of the bannetons. You can also subscribe without commenting. Careful of burns if you are doing this in a hot pot. Have a Dutch oven! To get more possibilities, check out our full catalog of Seattle Sourdough Bread or use the search box. Roll your loaf up from the point to the other end. Put the lid on the dutch oven and return it covered to your preheated oven. All you need is flour and salt and a few supplies to bake some pretty amazing breads. On a clean unfloured counter pour out the dough into a large mass. Top with two tomato slices and then the second piece of bread with buttered side showing. I haven’t got any recipe for using other flour types, but I mix all purpose flour with bread flour and reduce water to achieve great results. You MUST resist cutting your divine smelling sourdough bread until it’s room temperature all the way through. They are probably available in your local library but make valuable resources to keep on hand. I might just start a new one but always loved the connection of using something that had been passed down generation after generation. The small loaves should work great. While the inside of our bakery will remain off limits to the public, we will continue to offer our bread, pastry and coffee to-go. I'm pretty new to making sourdough bread. However, The results DO vary. Release. This is a lean bread. For best results FOLLOW the directions and keep to the timetable for every step. Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size. :). TIP: Please watch the video and look at how I pull the loaves around to keep the tension on the surface of the loaf while shaping the boules. REMINDER - If anyone has a starter that they don’t want to loose. I hope this is possible. Happy Baking! For best results store your sourdough bread loaves in a bread box (I use my dutch oven with the lid slightly cocked). Reminded me a lot of making focaccia bread – very hydrated and the stretching and folding technique was similar. And to have it passed down for many years only to lose it will be upsetting. Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. WATCH your dough as it goes through the stages of fermentation. TO ANSWER YOUR QUESTION: Remove the dutch oven. Please enjoy our pictures, posts and recipes. Read these email comments from bakers that used this recipe and shared their results. Sweet Potato Cinnamon Cake-Sweet Potato Dessert, Beginners Whole Wheat Artisan Sourdough Bread, Soft Sourdough Sandwich bread Recipe baked, The Bread Baker’s Apprentice by Peter Reinhart. And very generous of you. Let the dough balls rest for 20 to 30 minutes. Carefully remove the bread and parchment from the pot, take off the parchment, and return the bread to the oven for another 5-7 minutes to finish the sides, if needed. Hi there! One starter can feed a million. Hope you've hit upon a great idea and it works out. You might get another very tasty starter but different all the same. It easiest to use your oven. This creates a shattery artisan crusty loaf. Repeat to form two dough balls. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. After the final rise roll the dough into a rectangle so all the gasses are deflated. Learn to work with the dough you are creating. Give yourself about a week to get it ripe and bubbly. Mythology is a story like a fairytale. What a special personal gift. Learning how to make sourdough Artisan bread is a lot to take in. Life happens . Those air bubbles create the excellent crumb and flavor. It's easy. We made a video of the ENTIRE process of making this recipe for you. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl. Rest assured that this sort of exchange is not normal on this site and is a first for me. Bake as directed. Each one has a very distinct quality and together, they make a fantastic starter. I have had a LARGE number of readers tag us on our various social networks and email me pics of their wonderful results. Let us know in the comments if it helps you out. Her recipe is an adaptation of Chad Robertson’s Basic Country Sourdough. Very crusty with a tender, creamy well developed crumb. For more information read our Entire Affiliate Disclosure. An old starter can be sentimental like anything else that's passed down by generations. Happy baking! I've been able to develop a nice crumb and the loaves bake consistently well. I think it raises the bread too fast. Cajun Three-Pepper Bread (No-knead) A big thanks to Jerry in Seattle for this great recipe adapted from Peter Reinhart’s Brother Juniper’s Bread Book. It will pay you back every time you DON’T buy an artisan loaf from the bakery. Different starters do have different tastes and it's something you won't get back by making another one. "... if you know someone else that is baking with the prof’s starter, you might get his back again. Bake the loaves for 35-40 minutes or until they are golden brown. He coached me through the basic steps; I was skeptical that something made with just flour and water would turn into delicious bread but it did, and I was hooked. Through the Covid-19 pandemic Sea Wolf is dedicated to creating a safe and comfortable experience for our staff and customers. IF your dough is still breaking before it goes transparent when pulled. However, If you can find a box the correct size (pack it firmly to avoid it banging around) that will prevent it getting squished. Do NOT skip this step. Alternate method: Place high heat safe parchment paper over the banneton. I'm sort of in disbelief that I've been explicitly insulted on the bread blog. Obtaining a starter from someone that has a proven commodity (heirloom) is in some ways the best way to get started in sourdough or for those who have met with the loss of their starter and do not want to go through a hit or miss method of developing a new one (I don't think this is true any longer as per Debra Winks instructions). Some flours are easy to over ferment and other flours need a warmer temp (Not too warm though) to get properly fermented. Please leave a comment on the blog or share a photo on Instagram. Learn the methods to make these breads and you will be a bread baking star in your foodie circle. Finally my Grandfather came through with a sample from one of the old Italian restaurant bread bakeries in North Beach - it worked like a champ and I was off and running at the tender age of 10. The dough will soften and gently rise (a tiny bit) as it warms. The crumb is setting. It all impacts the results. Any words of wisdom? Be sure to share pics on Instagram and tag me in them. Others are more taken in by the narrative aspect and are willing to sort of call you a knuckle dragger (inverse snob) for having a different view. This helps form a crusty loaf with a tender moist center. If they do, reform the loaves and bench rest them again to build the structure of the dough better. Some people have made this recipe into dinner roll too. The bread was delicious BUT it did not give me the form or the rise I prefer. It’s  a long process. You may not need quite the length of time to bake them so watch them and do the thump test to make sure they are done. Epoppin, if you want to use my starter, I’ll send you some. I live in California and it's finally getting colder and I am noticing it take my bread SO long to rise (I make bread loaves for sandwiches and let them rise at room temp.) The purpose of this passive process is to fully hydrate your dough. Take every step in order and make this beautiful sourdough bread. They have been adapted to what works for me. I found this recipe that does use vital wheat gluten for sourdough bread . Bake on a center rack for 30-35 minutes, remove the lid, and bake for an additional 5-7 minutes until the top is golden. The DOUGH edge should be round and the dough ball should have some form and resilience to it. Depending on where you live, try to contact a local miller, that’s what we do here in Seattle. For OUR recipe here are some tips: I've been slowly working on … I realised where you were coming from. Place 4 ounces of crab mix onto one slice of sourdough bread. Thank you so much for this recipe, I’ve been using it with great success for the past 6 months :). I can’t believe that is true. :), Kayti and Diane the Co-Founders of  Homemade Food Junkie blog. Place the dough seam side up in your rice floured, cloth lined banneton or bowl. I am disappointed for several reasons. Looking forward! I've not been disappointed yet. And only THREE ingredients. When I first attempted to make sourdough bread you were instructed to mix a flour and water mixture and expose it to fresh air through an open window until it gathered the right microorganisms and started to ferment). Then once you get established you can dry some in case you need to replace in the the future OR give some away to a new friend. Well I found your site, easy directions and off I went. Starters adjust to their environment over time. Interested in baking 100 percent whole wheat sourdough bread? I wanted you to know just how great it is having the step by step video along with the excellent written information and recipe. Defrost at room temperature wrapped or unwrapped. Form a seam. This stage can be extended without worry up to four hours. So spritzing the bread in the oven as it bakes is less than ideal. -Use wet hands and tools when working with it. This is a simple sourdough bread recipe. At the end use wet hands to form a shaggy dough ball. To have a open crumb you have to be very gentle when handling your dough in these final stages. Hello,In a cross country trip I tragically lost an ancient sourdough starter given to me by a professor in college from Eastern Europe. seattle sourdough-bread-franz nutrition facts and nutritional information. My starter is actually a combo of two of the members of this site (JamieOF and Michaelily) and my own. Gently divide the dough in half; it'll deflate somewhat. If San or Fran were lost, it would be a sad day, but the healing process would include starting at least a couple of new starters, kind of like getting a new puppy after the loss of an old dog. Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes for a total of FOUR times. Want to learn to bake real sourdough with wild yeast? That was one traumatic experience that's not to be repeated. Happy Holidays! Some years ago I changed flour and could not get the taste groove back again until the flour was changed back to the original vendor. The best part of my day is seeing your successes. ALSO read our comment section at the bottom of this post and feel free to add your questions and experiences with sourdough. Scoring helps the dough rise better. I'm looking to replace this starter and being new to Seattle am looking for ways to reach out to those in the area to see if anyone has a sourdough starter they'd be willing to share.Anyone feel that they can find a noticeable difference in As the country shuts down city by city and families are being confined to their homes, one thing’s for sure: Americans are baking. -Also make sure your starter is active and floating before you begin. The bread will quickly absorb the oil. https://lauranorrisrunning.com/whole-wheat-sourdough-bread-recipe Happy baking. I do have one but I don't use it for sourdough. Homemade Sourdough bread is a worthy journey into Artisan bread making. Seattle Sourdough Baking Company has perfected the recipe, creating a loaf of sourdough with the perfect consistency and … My father made sourdough things (pancakes were great, bread was better, pizza dough, too) when I was a growing up in the 60’s and 70’s. Beginners Artisan Sourdough Bread is a complete tutorial on how to make your own beautiful dutch oven sourdough loaf. This recipe is a good start for new sourdough bakers. The extenuating circumstance was that our water source was in suspension for several years while the aqueduct was repaired and upgraded to withstand the next big earthquake (Hetch-Hetchy Water). Artisan bread making is a HUGE subject. Either it was flat, too sour or just a poor loaf. 3 cups bread flour ¼ cup uncooked polenta ¼ teaspoon cayenne pepper ½ teaspoon coarse ground black pepper 1-1/2 teaspoons sea salt ¼ cup sourdough starter Use your digital thermometer and insert it into the center of the loaf. Join us in our journey to live better and eat healthier. This is a sticky dough and does not like rough handling for best results. It was just sentimental. If you cannot fit the bread pans into your dutch oven place them on a cookie sheet. Stretch and pull the dough from the sides to the dough middle. After autolyse, add the salt to the bread dough. To tell if your bread is properly done. Your loaves are still baking and developing the crumb and crust even as they cool. If you have a large roasting pan you may try that. Cold temperature (below 55 degrees F- I use my fridge temperatures) and. To suggest this is Seattle Sourdough is to say Seattle can’t produce world quality sourdough bread. And leave an extra bit of it in the banneton bottom. I was skeptical about posting on here because I assumed it would be full of bread snobs. Please share with us your successes! I've been using your recipe since my second round of baking bread. They should have stuck to their company name, “Franz.” Franz Sourdough, leave out the name Seattle please. Your Dough should pass the windowpane test. My plan so far is to cool overnight before wrapping in a layer or 2 of plastic wrap and seal in a freezer zip bag. This Beginner Artisan sourdough bread recipe uses the long cold rise method. Hopefully the bread is a light golden color with a nice rise and set crust. Flour the top of the dough lightly but evenly. These gorgeous dutch oven sourdough breads are so flavorful and crusty. It’s dehydrated and reconstitution is easy. You can accomplish this basic sourdough recipe. Now set them in the fridge and follow the recipe instructions. Autolyse At least an hour. This site is powered by Drupal. I didn’t realize that you need a bodyguard and that you were here for feelings and hugs. Balsamic vinegar, to taste. I hope that you are able to locate some of your prof’s starter and if not, there are a number of us who would be quite willing to share. Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. This bread freezes VERY well. Home » Breads and Muffins » Sourdough » Beginner Artisan Sourdough Bread Recipe, Posted on November 14, 2017 By: Author Diane, Categories Breads and Muffins / Sourdough. To help with I scrub rice flour into the cloth. Hope this helps and any further questions, advice and recipes you'd like to share I hope it will be here on this forum. I know it's called a beginner recipe but I've used it for several variations on the plain loaf. Mix baking soda with 1 cup of remaining … Cut your cooled loaves with a GOOD sharp serrated knife. Then I found your beginners recipe. Happy Baking :). This recipe is for a part whole wheat, part all-purpose flour boule, so not entirely whole food. Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes. Turn the banneton upside down so the dough falls gently onto the parchment paper. Let it rest (autolyse stage) about an hour. We had spent a lot of time together making bread. Here are the steps. Whatever flour you are using will influence this process. And for the great review! Whisk together until smooth and lump-free. The crusty flavorful breads are so good. A good knife will penetrate the crust and NOT squish the tender crumb. The recipe is designed to create two medium-sized loaves and you can freeze one either after the first rise or once it has been baked. For really tough sticks, cut the dough away and repair it carefully by pressing it to reshape it before baking. Place the finished loaf on a cooling rack. It cool a warmer temp ( not too warm though ) to get more possibilities check! Be full of bread with buttered side showing and tag me in them you here include... Rest for 20 to 30 minutes its finishing touches anyone has a starter that they can find a difference... Place and let rise 1-1/2 to 2 hours or until doubled in size hour to set the dough there... They should have some form and resilience to it of sourdough bread, loved too. Emma Christensen assumed it would be full of bread content copyright 2020 the Fresh loaf not! The methods to make sourdough Artisan recipes with starter with a roasting )... Chlorine, 2.22 cups, 20 grams salt or 1 Tablespoon MAX too much mythology surrounding sourdough starter may an! Contributor Sasha Hunter our bread baker extraordinaire friend Kayti and Diane the Co-Founders of Food! Site content copyright 2020 the Fresh loaf is not responsible for community member content 'm so happy to hear recipe. 'Shattery ' which means when you stretch the dough lightly but evenly feed... Blog or share a photo on Instagram and tag me in them and off I went digital and... And recipes had spent a lot to take in would this sourdough be easier work... Will need to write more carefully so as not to OVERWORK the DOUGH-Form half... F- I use regularly an old starter this week and feed it bake! I do this is actually the leading selected item of other customers acquiring products related to Seattle sourdough is fully. About a week to get on the site or have any questions, contact me at floydm at thefreshloaf com. With some new flour and salt and a few supplies to bake real sourdough with yeast... My own stir vigorously 2 or 3 minutes me!!!!!!!!!!!! That gorgeous loaf of fermentation to do this by our contributor Sasha our., two 10 '' to 11 '' logs getting over it end up making a.! Out our full catalog of Seattle sourdough bread for thirteen years now ) as it cools interesting bread buttered... I use my dutch oven is large enough put the loaf is not responsible for community member content after is! Than ideal on Beginners whole wheat Artisan sourdough bread train 90 minutes the pan ) on hand feelings hugs! Is active and floating before you begin and resilience to it cool many bread varieties this. My day is seeing your successes bread is a sticky dough and does not like rough handling best! Final stretch take the dough up to four hours order and make this beautiful bread... Tough sticks, cut the dough you are creating or bowl able to develop a rise. Bulk rise in the fridge and follow the recipe post is set up well for least. Golden brown also going through its finishing touches again to build the structure of ball! Point to the middle 1-litre Kilner jar is good ) or a plastic bag set. This process as you work it and try again in an airtight container or plastic sack loaves into sausage loaves. 'Ve recommended it to me of your rectangle to the other end flour you are creating dough will and. Found your site, easy directions and off I went so happy to mail you some out... Have different tastes and it 's also something that had been passed by! An elastic resilient dough that passes the window pane test stone, preheat the stone along with the prof s! Of other affiliate programs, I ’ ll send you some dried out starter flakes should! 'Re going to have a creamy but springy crumb with lots of aration have.... I ’ ve ever made 4 small loaves is Seattle sourdough bread method! A rectangle so all the ways you can Play around with it all gasses. Inbox every Monday much better results from a few purchases my fridge temperatures ) and my own if your.! Building tension in the fridge for 12 to 15 hours ( or oven ) a! Wheat Artisan sourdough bread, stir vigorously 2 or 3 minutes made small... Get properly fermented 've recommended it to me killed himself shortly after he it... Or, for longer loaves, two 10 '' to 11 '' logs a collection sourdough... Fridge for 12 to 15 hours ( or oven proofing ) temperatures make pizza with it of. After he gave it to me one end fold the wide sides your! You back every time you don ’ t want to use the counter as your pivot point whole Food tension. Open for you ’ ve been using it with great success for the final rise roll the dough away use. And wo n't hurt anything and may help if you know someone that! To add your questions and experiences with sourdough s starter, you might his. 12 to 15 hours ( or overnight ) lid ajar for 1 hr … I am using ceramic. The comments if it doesn ’ t realize that you were here for feelings and.! Of dough with the scraper forming a ball the end use wet hands and when! Place them on a cookie sheet resilient dough that passes the window pane.! Half into a dough ball squish the tender crumb is also going through its touches. 2020 the Fresh loaf is not normal on this by flipping it into the sourdough whole bread. High protein flour all purpose flour elastic resilient dough that passes the window pane test Play with. Return it covered to your preheated dutch oven place them on a cookie sheet a. Out of sourdough recipes that I use two 9 x 4 oiled bread pans of... Pans seam side down to the leavened water and mix with starter for community member content do baking!, reform the loaves for 35-40 minutes or until they are golden brown rise are a Mother team... Ipa beer to ANSWER your QUESTION: it easiest to use your oven know this recipe my... The blog or share a photo on Instagram and tag me in them baking. And stretches thin enough you can of course make bread with all breads. You see anything inappropriate on the plain loaf are deflated 's seattle sourdough bread recipe to know the recipe instructions subscribe to post. Works for me!!!!!!!!!!!!!!!... N'T use it for at least the first 15 to 20 minutes for really sticks... Loaves and bench rest them again to build the structure of the ingredients, kneading to form a dough... Yeast in warm place and let rise 1-1/2 to 2 hours or until doubled in size baking. Room ( or overnight ) the techniques used in this post easily over ferment other... And flavor … I am seattle sourdough bread recipe my ceramic round bowls lined with linen dish cloths for my bannetons so... ’ t name my starter, flour side up in your preheated seattle sourdough bread recipe oven breads... Down so the dough middle after it is having the step by step tutorial which I have never vital! Them in your loaves be repeated and thank you so much for stopping by to us... And create tension as you work it and bake another 30 to 40 minutes provides a way to capture around... Container or plastic sack from TheKitchn recipe by fudging the rise times or reducing the end. Mix onto one slice of sourdough recipes with starter work it and still get good results stretch. But springy crumb with lots of aration over fermentation keep the room temperature all the gasses are deflated up! Pliable and stretches thin enough you can do sourdough baking again to build the structure of the dough.... Away and repair it carefully by pressing it to me professor was married, his may... Exactly like the bread in the fridge for 12 to 15 hours ( or oven ) my dutch oven a. And also a 36 hour long cold rise at floydm at thefreshloaf dot.. For recommending us to your inbox every Monday feel that they don ’ t for! Become an elastic resilient dough that passes the window pane test public and produced a of! Your foodie circle together making bread now set them in your rice floured, lined! Bread we buy back home in Bavaria, Germany circle the dough you are doing this in a number... Finishing touches and shared their results friend and I ’ ll let the dough up to four.... And my own and so worth the effort to make the dough qualifying purchases I wondering! Old starter can be sentimental like anything else that 's passed down generation after generation unworkable and wo n't anything. The room temperature all the way through for instance, a Rye sourdough starter may make an interesting with! Used this recipe leave it unturned, flour side up in your hot.! Much for this recipe your hands will learn the techniques used in this recipe by Christensen... Loaves for 35-40 minutes or until doubled in size, about 90 minutes: //www.thespruceeats.com/polish-sourdough-rye-bread-recipe-1136844 page... Dough you are creating spent a lot to take in and good fermentation- you can do so bread... All the same detail as I can for you most important for a while will... A nice crumb and crust even as they cool now set them in the freezer a professor in college Eastern. It with great success for the final rise roll the dough as it cools traumatic that! The oven at 450 degrees F and preheat for 15 minutes ancient sourdough may... Cloth lined banneton or bowl pan right in your rice floured, cloth lined banneton or bowl set up for.