Tropical Pancakes

Does your family have a day on the weekend for making special breakfasts? Maybe you do brunch instead? Well, think about making these delightful pancakes and you'll enjoy the weekend even more.

I took two fairly basic recipes for pancakes from Marion Cunningham's The Breakfast Book, mixed them together, added some yogurt, substituted non-dairy soy creamer and non-dairy margarine for milk and butter, used white whole wheat and Irish Whole Meal flours (King Arthur Flour carries both) for part of the flour, added chopped pecans, finely chopped fresh pineapple, finely chopped banana, and chopped, pitted dates. What I ended up with were some of the best pancakes ever if you like tropical flavors.

It takes a few minutes to chop up the fruit and nuts, a few more to mix together the milk or soy milk and the yogurt, a few more to measure out the dry ingredients, more to melt the margarine or butter and mix it with the eggs and then the milk mixture. Hardly any time is needed to add the dry ingredients to the wet and barely mix them.

Cooking the pancakes probably takes the most time and that may just seem that way since you are standing at the stove with a pancake turner, watching the tiny bubbles form at the edges of the pancake and smelling the warming pineapple and banana fragrances. Then when you turn the pancake over, you see the golden brown sheen of the cooked side and you see the pancake rise and you know this is going to be soooo delicious! And it is!

I topped mine with some applesauce, but you can just as easily slather on some butter and syrup or mix up a syrup of sugar, water and orange juice, letting it bubble and thicken while you cook the pancakes. However you top them, enjoy the flavors of the islands.

Tropical Pancakes
based on Plain Pancakes and Buttermilk Pancakes by Marion Cunningham
in The Breakfast Book

2 eggs at room temperature
3/4 cup milk or soy milk or soy creamer, at room temperature
1/4 cup plain yogurt
4 tablespoons butter, or margarine, melted and cooled slightly
3/4 cup white whole wheat flour (or use regular whole wheat)
1/4 cup Irish Whole Meal Flour (or use regular whole wheat)
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup fresh pineapple, finely chopped
3/4 cup fresh ripe banana, finely chopped
1/4 cup finely chopped pecans
2 tablespoons finely chopped pitted dates

Beat the eggs in a mixing bowl until they are fully blended. Add the plain yogurt to the milk or soy milk and beat until combined. Let sit a few minutes, then beat into the eggs. Add the melted butter or margarine and beat until filly blended.

On a piece of waxed paper or parchment paper or in another bowl, combine the flours, sugar, baking soda, baking powder and salt. Stir into the wet ingredients and stir just until blended. Immediately gently stir in the pineapple, banana, pecans and dates.

Cook the pancakes on a lightly greased preheated skillet or griddle: scoop 1/4 cup of the batter for each pancake onto the griddle, using the cup to slightly spread the batter if necessary. Let pancook cook over medium heat until bottom is golden brown and the edges have rapidly breaking small bubbles. After flipping the pancake over, let cook until bottom is golden brown. Serve at once with toppings of your choice.

Makes enough pancakes for 4 people (usually).

Here's to Mixed Up Blondies

Over the years I've tried a number of different combinations when I bake blondies, the brownie like bar cookie that has butterscotch instead of chocolate as the dominate flavor. I've done Big Blondes, Irish Blondes, Dumpy Blondes and California Blondes. This time I decided to go with Mixed-up Blondes. Mixed-up because I combined the basic blondie recipe with some of the aspects of the Dumpy Blondes, particular the sweet-salty combo you get by adding in potato chips and pretzels, with the Irish wholemeal flour that I used for the Irish Blondes, the fruit I added made them almost like California Blondes.  I added a few macadamia nuts, but not very many since I was almost out of them, some pecans, some dried cranberries, toasted coconut, and, of course, chocolate chips. At the end I added about 2 tablespoons golden raisins, to. Truly a mixed-up bowl of add-ins.

The resulting cookie is moist, sweet, and has some salty elements, some fruity elements and some nutty elements. I'll be taking them to a party tomorrow to honor a friend, Jean Anderson, who died last year. We're celebrating her birthday and I know she would have enjoyed these cookies.

Mixed-up Blondes
A variation of a recipe by Jill O’Connor in Sticky, Chewy, Messy, Gooey, Desserts for the Serious Sweet Tooth.

1 cup (2 sticks) non-dairy margarine
3 cups firmly packed dark brown sugar
4 large eggs
1 tablespoon pure vanilla extract
1 teaspoon salt
1 cup unbleached all-purpose flour
1 cup Irish wholemeal flour (or whole-wheat flour)
¾ teaspoon baking powder

Add-ins: 
1 cup pecan halves
1/4 cup macadamia nuts
1/2 cup sweetened toasted coconut
1/2 cup sweetened dried cranberries
1 cup pretzel pieces (I used small ones and broke them up)
1/2 cup sea salt potato chips, lightly crushed
1 cup semisweet chocolate chips
2 tablespoons golden raisins

Use cooking spray to lightly coat a 9 x 13 inch baking pan.

Melt the butter and brown sugar together in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the butter and sugar are blended and completely melted and starting to bubble gently. Remove the pan from heat and let the mixture cool slightly. Mixture should be room temperature before you proceed.

Preheat to 350 degrees F. Position oven rack in the middle of the oven.

In a bowl, whisk together the eggs, vanilla and salt. Slowly whisk the cooled butter and sugar mixture into the eggs just until combined. Whisk in the flours and baking powder to form a loose batter. (Make sure the batter is cool before stirring in the remaining ingredients, otherwise the chocolate will start to melt before the bars are baked.)

Stir the nuts, coconut, dried cranberries, pretzel pieces, potato chip pieces, chocolate chips and golden raisins into the cooled batter. (I usually mix together all the Add-ins in a bowl before adding to the batter...it prevents a clump of one ingredient here, another ingredient there...you get a better distribution by mixing before adding.) Pour the batter into the prepared pan and smooth the top with a spatula.
Bake until the top is shiny and slightly crackled and feels firm to the touch, 30 – 35 minutes. A wooden skewer inserting into the batter should come out with moist crumbs clinging to it. Let cool on a wire rack to room temperature, then turn out onto a board and cut into bars and serve.
Makes 15 large or 30 small bars.

No Knead Sort of Irish Bread

Every once in a while I return to the No-Knead kind of bread because it is easy and you get a very artisan looking loaf with not much trouble. This time I used a good amount of the King Arthur Flour Irish Wholemeal Flour to make the bread, plus some nice sourdough starter, so it isn't an authentic Irish bread, but surely similar to some that might have been made on that green, green island.

It makes wonderful sandwiches and toast and French toast and can be eaten with pleasure, while still a little bit warm from the oven, without any butter, jam, topping of any sort and as just the simple, unadorned, unprocessed slice to enjoy.

I sort of poured the dough after the first rise onto a heavily floured sheet of parchment, then used that to flip half of the loaf over the other half, then it all went into the preheated Dutch oven which I had sprayed lightly with oil. I put the lid on for the first half of the baking and then removed it so that the top crust crisped up an became a lovely golden brown. It didn't fill the whole pot, but that was OK.

Oh, yes, below the recipe is a photo of the two little black lambs born in our field this morning. Sooo cute! Kinda hard to see them, but we were keeping well away until they bonded with their ewe. No interest in bummer lambs.

No-Knead Bread in a Pot Elle's Way
makes 1 large loaf

1 cup sourdough starter
1 cup Irish Wholemeal flour
1 1/2 cups water
2 -3 cups bread flour
1 1/2 teaspoon sea salt

Put the sourdough starter in a large bowl. In another bowl whisk together the wholemeal flour and the water. Add it to the starter and whisk to blend. Let bowl sit, uncovered, on the counter for at least 1 hour...it's OK for it to sit longer (another hour or two is OK) for a stronger sourdough flavor.

Stir the bread flour into the starter mixture 1/4 cup at a time with a wooden spoon, stirring until all the flour is mixed in before adding any more. You should have a shaggy dough that doesn't hold a shape. When you have added 2 cups of flour, sprinkle in the sea salt, then another 1/4 cup of the flour and finish stirring it in. You will have a very slack dough. You can stop here or add more flour, 1/4 cup at a time but the less flour the more holes.

Let the mixture sit, uncovered, on the counter for 1 1/2 to 4 hours. Mixture will be bubbly.

Place a large piece of parchment paper on the counter and flour it heavily. Place/pour the sourdough mixture over the flour. Using a bench scraper, lift up the dough all around the edges and sprinkle heavily with flour under the edges, then let dough fall on top of the flour. When you have gone all around the dough mass, use the bench scraper to flip half of the dough on top of the other half. Sprinkle top heavily with flour and let sit until pot is ready.

Place heavy cast iron pot or Dutch oven, with lid, in the oven and preheat for 20 minutes to 450 degrees F. When 20 minutes have passed, remove pot and lid from the oven and slide the dough into the pot, discarding the parchment paper. Cover with the lid (remember to use oven mitts for all of this...the pot is very hot!) and return the covered pot to the oven.

Bake for 30 minutes, then remove lid and bake another 15 -25 minutes or until loaf is dark golden brown and sounds hollow when tapped on the bottom. Let cool, outside of the pot, for 10 minutes on a rack. Serve warm or cool before eating.

Irish Whole Wheat Flour Sourdough and Insulation

Life keeps on keeping on. One of the things that is going is the sourdough starter. It is still a baby, so needs some help with the heavy lifting when used for bread baking. For Friday dinner I took the 'toss off' from the feeding schedule, added some water and some Irish whole meal flour from King Arthur Flour and about a 1/4 teaspoon of active dry yeast, stirred it all up and let it sit for a couple of hours.
Later in the day I added more flour and did some kneading. I like the texture and taste that the Irish whole wheat gives...it has flecks of bran in it that add to the flavor. It was a slack dough, so I put it in a pan for the final rise. Very tasty with turkey soup for dinner. No recipe, which might be why I forgot to add salt. Ooops. Guess I better start making more bread to get back in the groove. I also need to allow more time for the baking part of bread making. It always seems to come out of the oven about an hour after I need it. Back to the drawing board, right?

Another area of interest is my art studio. We have been working on adding insulation to the ceiling and two of the walls. The other walls were insulated years ago. Then we'll add a door between the studio and the storage area so that the storage will be uninsulated. We never get extremely hot or cold here, so that is not a problem.

Eventually the ceiling will get dry wall and paint added and I can set it up for painting again. It has been a combination second kitchen, art space, gardening space, and storage space for a while, so having it be almost all for art will be wonderful. I have about ten scenes from our trip that I want to paint in either water color or acrylics so I have to keep the enthusiasm for that going until the studio is ready. Right now it is a construction zone with batts of insulation, lots of tools, scrap wood,  levels and screws, tape measures, etc. Hope to be painting by December.

Today Katherine came up and helped with installing the insulation in the ceiling, which was wonderful. She is tall, which helps, plus very focused and hardworking when the job is at hand. Tonight we'll have neighbors over for dinner and card playing. A nice balance of work and play.

Hope your weekend is a good one!

So Many Posts and So Many Views and Irish Blonds

Sometime yesterday when I wasn't watching the number of all time page views for this blog passed 500,000! I started in October of 2006 and I will soon have posted 1,000 posts, so it shouldn't surprise me to reach that many page views, but it does.

When I started, blogging was a fairly new thing, especially food blogging as a specific category. Over the years it has grown and grown, sort of like the food shows that now saturate the TV airwaves. Some bloggers have become more commercial, either by accepting ads on the blog, by using the blog to further a business, or by having give-aways of merchandise of interest to food bloggers and foodies. I did that for a while, having drawings to give away copies of some nice cook books. After a while, though, I decided that I didn't really want to have my blogging be anything other than posting recipes and things about my life, including participation in a few baking groups I belong to or have belonged to. It has become for me a sort of diary and digital recipe box, along with a way to be creative with photographs, writing, and the alterations of recipes.

Today's recipe is a perfect example of that creative impulse. While working on my new Index ...which may take a while...I came across a recipe I had baked for blondies, the anti-brownie. For some reason my mind started turning to how I could incorporate some Irish elements into the recipe, including Irish whiskey. Now I know that chocolate and Irish whiskey go well together since one of my all time favorite cake recipes is for a chocolate Bundt cake with Irish whiskey in it. Putting it effectively into a blondie recipe might be more difficult. Redheads and women with dark hair and fair skin are often the types we associate with Ireland, but they do have blonds, too. Hence, Irish Blonds.

In thinking about Irish baked goods I remembered that they often contain currants (as in current scones and tea brack for instance), so I decided to soak some currents in Irish whiskey, then use the whiskey that didn't soak in as part of the liquid in the recipe. Irish recipes also often contain golden raisins, so I decided to use some of them. I like walnuts in blondies, so those were included, too. Part of the all-purpose flour was replaced with King Arthur Flour Irish whole-meal flour, too. Then I added white chocolate chips, not because they are Irish but because the recipe now sounded like one that would do well with white chocolate.

While they were baking I took a cock-eyed photo of late afternoon light on the farm by the back fence. The fragrance of these cookies baking was too intoxicating to stay in the kitchen.

Sweetie might have just been dazed by smelling them baking when he said it, but he declared these the best bar cookies I've ever made. They are very chewy...think nuts, currants, raisins and the whole wheat flour making them more than usually chewy...but still soft except for the edges by the pan sides. They are fruity sweet instead on overly sugar sweet because I reduced the sugar a bit. You can really taste the Irish whisky, especially in the currants, but it is complementary rather than assertive in flavor. You might enjoy these, too. Believe me, you don't have to be Irish to enjoy them.

Irish  Blonds

A variation of a recipe by Jill O’Connor in Sticky, Chewy, Messy, Gooey, Desserts for the Serious Sweet Tooth.

SOAKER:

1/2 cup currants soaked in
1/2 cup Irish whiskey

BATTER:

1 cup (2 sticks) butter

2 cups firmly packed dark brown sugar
1/2 cup granulated sugar

4 large eggs

1 tablespoon pure vanilla extract

1 teaspoon salt

2 cups unbleached all-purpose flour

1 cup whole wheat flour or Irish whole-meal flour

¾ teaspoon baking powder

MIX-IN INGREDIENTS:
1  cup nuts – I used walnut pieces, coarsely chopped

1 cup white chocolate chips

1 cup golden raisins

Position oven rack in the middle of the oven and preheat to 350 degrees F. Use cooking spray to lightly coat a 9 x 13 inch baking pan.

Melt the butter and sugars together in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the butter and sugars are blended and completely melted and starting to bubble gently. Remove the pan from heat and let the mixture cool slightly.

In a bowl, whisk together the eggs, vanilla and salt. Drain the Soaker currents over a small bowl. Set the currents aside and put the liquid drained off into the egg mixture.Slowly whisk the eggs mixture into the cooled butter and sugar mixture just until combined. Whisk in the flours and baking powder to form a loose batter. (Make sure the batter is cool before stirring in the remaining ingredients, otherwise the chocolate will start to melt before the bars are baked.)

Stir the nuts, white chocolate chips, golden raisins and the drained currents into the cooled batter. (I mixed all of the "mix-in" ingredients together in a very large measuring cup before adding to the batter. That way I knew that there wouldn’t be a clump of nuts here and a clump of white chocolate there, but rather a nice mix of all the goodies.) Pour the batter into the prepared pan and smooth the top with a spatula.

Bake until the top is shiny and slightly crackled and feels firm to the touch, 30 – 35 minutes. A wooden skewer inserting into the batter should come out with moist crumbs clinging to it. Let cool on a wire rack to room temperature, then cut into bars and serve.

Makes 15 large or 30 small bars.

Crispy Crackers for September

Many people who know me have this illusion that I can easily do anything I put my mind to, mostly because I often am successful when I try something new. There are times, however, when I'm miserably unsuccessful, even after a few attempts. Making my own crackers has been one of those areas. If you check past posts you will see very few crackers...a clue...and when I have posted crackers they have usually be somewhat thick and not crisp, or the toppings fall off, or both.

 The Bread Baking Babes are a lively group of baking women and one of the liveliest and loveliest is Tanna, our Kitchen of the Month. I have to admit that when I read that our September recipe was for crackers that I became nervous right away. Would this be another case of not-quite-what-I-wanted crackers? The original recipe came from King Arthur Flour, which was encouraging since their recipes usually work well. Tanna's version used grams for many of the measurements, another plus since weighed ingredients are usually in better balance than ones made up of cups and half cups. Best of all the second batch can be made another day, so if one batch doesn't work out I get a second chance. OK, guess it's time for crackers...with seeds.

 For my version, I decided to use some King Arthur Flour Irish Whole Meal Flour that I had in the fridge, plus some all-purpose flour. For the topping I used poppy seeds and chopped pecans.

Guess what? I actually made crackers that were crisp and crunchy and behaved like crackers instead of shortbread. Sweetie loved them, especially the second pan that I left in the oven to dry. Those turned a deep brown and were just this side of burnt and very crunchy, indeed. I like the flavor that the Irish flour added and I loved the toasted nuttiness of the pecans.

 

 

 

I think the key was that I rolled them out very thin. Although I started out rolling half the dough, after the first rolling out to about 1/4 inch, I divided that dough in half and rolled each piece even thinner, to about 1/16th of an inch, on a sheet of parchment paper.

 Now it's your turn. Bake these, take some photos, and send Tanna an e-mail with a short description of your baking experience and a photo, so that she can include you in the round-up at the end of the month and send you a Buddy Badge. Hurry, you have until Sept. 29th to do that, plus these are so good, no time to waste.

 Sending these over to Susan at Wild Yeast for her excellent Yeast Spotting weekly event. Check it out!

 Last, but never least, do visit my fellow Bread Baking Babes to see how they went crackers...er, made crackers this month. If they have not posted yet, check back. Sometimes we have computer troubles that hold us up.

 

 

 Kitchen of the Month - Tanna, My Kitchen in Half Cups

Bake My Day - Karen
Blog from OUR Kitchen - Elizabeth
Girlichef - Heather
Life's a Feast - Jaime
Living in the Kitchen with Puppies - Natashya
Lucullian Delights- Ilva
Notitie van Lien - Lien (who also creates the beautiful badges!)
Paulchen's Foodblog - Astrid
Provecho Peru - Gretchen

Crunchy Crackers

Recipe By: KAF
Yield: 2 cookie sheets

Summary:
This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds.

Ingredients:

198 to 227g lukewarm water
170 g King Arthur White Whole Wheat Flour
120 g King Arthur Whole Wheat/Spelt
2 tablespoons non-diastatic malt powder or sugar - I used malt syrup
1 teaspoon instant yeast
1 teaspoon salt
30 g whole ground flax
14 g sesame seeds
*Substitute 28g golden flax seeds for the flax and sesame, if desired.
topping
71 g sunflower seeds, midget preferred*
28 g sesame seeds*
28 g whole flax seeds,* golden preferred
sea salt or your favorite flavored salt, if desired
*Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired.
(I used poppy seeds and chopped pecans instead of the toppings above.. I didn't measure them, but the dough wasn't covered thickly. I also added some sea salt on top of one roll out of dough.)

Directions:

1) To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.

2) Knead in the seeds.

3) Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit.

4) Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough.

5) For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough.

6) If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse.

7) Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they'll get just a bit puffy.

8) Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight. 
Two balls of dough ... why bake them at the same time.  Put one in fridge for the next day.  Fabulous.

Wine Bread

Around here we are awash in wine and wine-related things. There are wine auctions, wine road events, grape harvest news and more. One of the trainers at the gym is going to intern next month and the following one at a winery; going out into the various blocks of vines and taking samples, then checking for sugar levels and grapes per cluster count and recording all of the findings in a database. Sounds like fun!

Even more fun was the Bread Baking Babes bread for July. Astrid of Paulchen's Foodblog was our Babe of the month and she gave us a lovely bread to make which is flavored with sweet white wine; Rheinbrot. I didn't actually use a Riesling as the recipe required, but found a lovely white Moscato instead. The poolish did carry the fragrance of the Moscato at first, and I can detect a bit of the flavor in the finished bread, which we had with our dinner tonight. As an aproned and pantied Babe I was supposed to have made the bread and posted by July 16th, but at least I finished it in time to be with the Buddies...an honorable place to be. The bread is light and has lot of holes, is moist but not too much so, and the flour I used gave some texture as well as hearty flavor.

One of the thing I noticed when I read the posts of those who had already baked the bread was that it lent itself to variations. For my variation I used King Arthur Flour's Irish whole meal flour instead of bread flour for the roughly two cups that are added to the poolish...and I used Lien's poolish recipe, too. Mine actually sat for over 24 hours, enriched after 10 hours with another 1/3 cup bread flour mixed with 1/3 cup water. The reason was that I had planned poorly and wasn't around when the dough needed attention on Sunday if I wanted to bake it for last night's dinner. It all worked out in the end because it was chilly enough tonight to warm up the kitchen for the baking.

My only regret was that I tried to use my banneton, just as Lien had. Imagine my consternation when I went to turn the risen dough out to bake when I found that it had welded itself to the coils of the basket! Yes, I had used copious amounts of flour on the basket before adding the dough. I suspect, seeing the large holes in the finished bread, that the dough was just too wet for the basket treatment. You can see in the photo below the remains of the floured parts that had stuck...it adds an interesting texture, doesn't it?

Despite the lack of shapeliness, this lovely bread was delicious! Thank you Astrid for choosing this recipe. Although I love to sip wine as I eat bread, I never would have thought to bake a bread with wine. I also hope you will add me to the Buddy round-up. Better late than never, right?

Rheinbrot(makes one large loaf)

Sponge:
50 gram semisweet Riesling
50 gram boiled water, at room temperature
100 gram flour
50 gram of wheat sourdough at 100% hydration

Dough
250 gram flour (I used 250 grams Irish whole meal flour)
135 gram water
6 gram salt

1) Mix wine with water and add the sourdough, whisk thoroughly
.
2) Add flour and mix again.

3) The dough ferments at 2 stages:

3a) 4 hours at a temperature 30-32°C, it should grow at least twice its size, will be lumpy looking at this stage and have larger and smaller bubbles. If you stick your nose into the container, the scent will be somewhat unpleasant, it may even seem that the dough has deteriorated. Don't panic, this only means the dough is doing the right things ;o)

3b) Pour the sponge in a bowl and whisk thoroughly to remove all the gas out of it and fill it with oxygen. Cover with foil and let sit for 10-12 hours (overnight) at room temperature. Dough will rise again in half and very often shows smaller bubbles.

4) Now the sponge is ready for kneading: pour in the water and stir until smooth. Add the flour, mix well and give the autolysis a chance to do it's magic for 40-50 minutes.

5) add the salt and quickly knead the dough, if it is too sticky add a little four, but be careful not to add too much.

6) Let ferment for 2-2.5 hours. Fold twice after 1 hour and 1 1/2 hour. The dough smells fresh now, no smell of the wine.

7) Form a loaf and let proof in a basket for 1 1/2 hours (doubles in size) covered with a towel in a draft free place.

8) Preheat oven to 240°C.

9) Transfer dough to your baking sheet. Make an incision or two and let it slide on your baking stone.

10) Bake for 10 minutes with steam and without steam like 20 minutes at 200°C.

11) Let cool down for alt least half an hour before slicing the bread.

My notes: I didn't use a sourdough but a poolish:
poolish
75 g sweet white wine (I used Moscato)
75 g water
150 g bread flour
1/4 tsp dry yeast
I left this stand (covered) overnight for approx. 24 hours.
I continued with the recipe as above (except for the change of flour) and added another 1/4 tsp in the dough.