About 25 min later...
Not me in the picture...
Attachment 181504
Golden brown and crunchy.
Attachment 181505
Printable View
About 25 min later...
Not me in the picture...
Attachment 181504
Golden brown and crunchy.
Attachment 181505
You are dead on, nifty shaving, with the small Dutch oven space trapping the loaf moisture in for a nice crust.
However, just recently, I got out my French loaf pan out and used the cast frying pan with water for some great results.
On the next batch I forgot the frying pan water deal, and the crust was the same; still great. Go figure.
I also tried some oat flour with steel cut oats mixed in too. Like I said before, plain straight white is the flavor king for me, but I keep trying other stuff.
Traditional Christmas bread
http://i1020.photobucket.com/albums/...psqwpknhcc.jpg
Made a few baguettes for the weekend.
Attachment 190548
Nice looking loaves and slash marks.
I am now using a baking stone that I picked up years ago (1/2" x 14" x 18").
With no oven water dish, just stone and dough, I am turning out some supper breads with a nice crisp crust.
I set the formed dough on parchment paper for a short rise.
When ready to bake, I use a peel (spelling?) to side under paper and dough and then onto the hot stone. Use the same method to remove from oven.
A study in contrasts:
#2 stepdaughter (Dietician/Nutritionist) one day asked me to teach her how to bake braided challah like my mother used to make. Seen here with her first loaf.
http://i.imgur.com/iFyGMS7.jpg
#1 stepdaughter (Marine Biologist) asked if she could help me break open a 911 engine the day before she got married. Seen here with her first 911 un-build.
http://i.imgur.com/4njuM0f.jpg
Go figure.
I picked up one of these from Amazon. I haven't had a chance to use it yet but I'll see how this bakes them next time.
Attachment 190721
Man, oh man!
How could I have missed this thread?
I'm going to bake some Irish soda bread in a couple of days. Would it be ok if I were to post the photos here?