This week I did a test with two different baking temperatures for two Country Rye round loafs. Couche lid was on for 20 minutes for both loafs, then both baked for additional 20 minutes. First loaf was at convention bake 450F, then lowered to 430F after lid removed it was also,scored a second time after 1 min then lid put back on to finish 20 minute cycle with lid on. Second loaf was done as 475 F with Couche lid on for 20 minutes then temperature was lowered to 450F for remainder of baking after lid was removed. This test was to confirm which temperature I will be using for 100% Einkorn Whole wheat sourdough recipe I am designing that will be test later this coming week. Reason for lid being on for 20 minutes is for softer crisp crust. I normally use 30 minutes for very crisp crust. I like how loaf looks on right with is higher in height and better colour.
Cool experiment and lovely crumb!
The loaf on the right was higher temp bake and scoring once?
Yes Melissa, scored once before placing in couche, and higher temperature.
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