Bake Wicked Good Bread

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Rag1

Executive Chef
Joined
Jun 24, 2007
Messages
3,022
Location
Berks Cty, Pa.
For the past week I have been baking this bread, or more accurately, using this method.
It is very easy, but makes an incredibly great bread.....better than you can buy at any yuppy bakery that charges insane prices.
I'm using a dutch oven which works perfect.
I had one loaf stick to the pot and now use a sheet of parchment paper as a liner.
The crust is hard and crisp, with a good chew. The crumb is open and tender.
Check out the u-tube
http://www.youtube.com/watch?v=13Ah9ES2yTU

No pics from me. It's bread for Christ sake. :roll:
 
There are a couple of things that make this such a good method.

- The dutch oven traps the moisture from the dough which replaces the need for oven steam to produce a crisp crust.
- The dough is very wet which also helps the steam/crust thing.
- A loaf of bread usually calls for a tbs of yeast. This one calls for 1/4 tps which improves the flavor by reducing the yeast taste to the finished product.
- Letting it sit, or rise, over night develops the flavor. Normal 2 to 4 hour rises can't do that.
- High temps, 500* vs 350*, gives a better result.
 

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