So how many bread bakers do we have among us? It’s been an on again, off again hobby of mine for a few years now, but I’m determined to be on again until I can finally bake a breathtakingly beautiful boule.
I’ve been using this book as my guide:
I have my dough in the fridge right now, and I plan on cooking it in one of my cast iron dutch ovens. In the past my loaves have turned out…okay. A bit too dense and moist for my liking. To combat that I’ve switched to instant yeast instead of active dry, and I’m going to proof a bit longer (and the house is warmer as well since I usually do this in the winter, so that should help).
I’m also going to try to be a bit more careful when I’m moving the loaf so that it retains its fully proofed shape, I’m going to introduce some steam to the pot instead of relying on the moisture inside, and I’m going to take a tip I read online where you remove the lid from the dutch oven after 15 or 20 minutes, since that’s when the oven spring process stops, and having the lid on after that only hurts the final product.
So what thoughts and experiences would you all like to share? I’ve made Bialy and Focaccia that both turned out wonderfully, as well.
If you want to discuss quick breads that’s cool, too. I know we have a general cooking thread, but I wanted to test the waters to see if many people here share the same interest I do. I love bread, and unfortunately the area I live in hasn’t a single local bakery that provides this kind product.