BREAD baking

[BleeckerSt_Girl]

They don't talk about the Dutch oven/iron pot method in the book.
But they do have it on their website, here!:
http://www.artisanbreadinfive.com/?p=552
with some good instructions and photos!
One tip: they have you place your dough directly on the parchment paper. If you sprinkle the paper first with a generous amount of corn meal in an area twice the size of your dough ball,, the loaf won't stick/glue itself to the paper once it's done baking.

I've made a lot of loaves both on a stone with steam pan, and in an iron pot (covered only first half of baking). For great golden crispy crusts, the pot method wins hands down for me.

By the way, I got my book used on Amazon so I saved some 'dough' there.

[withm]

Oh sure.... NOW you tell me.

Those photos at the Dutch oven link are great. I did pretty much everything they said, except cook the whole thing at 450, covered. For what it's worth, the knob on my Le Creuset did just fine. Now I know for next time.

Has anyone made the herb bread with thyme and rosemary? I think I want to try that one next. Ought to be perfect for turkey sandwiches.

Martha

[NoNo]

Bleeker: Those loaves were baked right after they rose. I rounded and let them sit 40 minutes. I turned the oven on 450 and had the stone in there for 30 minutes before I put the dough on. So it should have been warm enough and the dough wasn't cold at all. That's why I was thinking maybe slightly (like 425) lower the temp so it could stay in a little longer without the tops burning. I'm going to pick up the book tomorrow, I found a coupon for 25% off one item at Barnes and Noble

[smilingcat]

guess its time to go make some baugettes and get out the soft brie or goat cheese... A glass of white wine...

All those loaves of bread looks so good and the house is getting tad cold.

[BleeckerSt_Girl]

Bleeker: Those loaves were baked right after they rose. I rounded and let them sit 40 minutes. I turned the oven on 450 and had the stone in there for 30 minutes before I put the dough on. So it should have been warm enough and the dough wasn't cold at all. That's why I was thinking maybe slightly (like 425) lower the temp so it could stay in a little longer without the tops burning. I'm going to pick up the book tomorrow, I found a coupon for 25% off one item at Barnes and Noble

Ok, so knowing all that then....
I would leave the temp the same, but quickly open the oven door and lay a sheet of foil lightly over the top of the loaves for the last few min you plan on baking them longer. Lay the foil on right when the crust looks good to you....that will stop the tops from getting any browner. But leave the temp the same I'd say (especially since you just opend the oven) . Just my own 2 cents. Try both ways!

[NoNo]

The foil method worked perfectly! It also protected my bread's brain from being read by aliens.



Sadly, I'm bringing that loaf into work tomorrow, but I do have a fresh batch of dough curing in the fridge, and I finally got my hands on the book! I think it's time to try something new...

[GLC1968]

It also protected my bread's brain from being read by aliens.

Always important!


Withm - I did the thyme/rosemary bread with the basic boule and it was amazing. My favorite variation so far!