Gently mix together until a dough starts to form. Let the yeast sit for about 5 minutes, until it is foamy and bubbling.Activate the yeast by sprinkling it over the warm water in a medium-sized bowl.How to make this high altitude adjusted recipe:Īdapted from Le Cordon Bleu Professional Baking by Wayne Gisslen Once it’s wrapped, it will lose some of it’s crunch and the crust will get softer. This bread, like any artisanal bread, tastes best the day it’s baked. We had access to deck ovens and I ate some of the best bread in my life. I was a little skeptical when I first learned about this method, but tasting my first loaf baked this way brought back memories of baking bread in pastry school. Using some tongs, carefully remove the loaf and let it cool a bit…then get ready to slice into your beautiful loaf of bread with a great crusty, crunchy exterior. Bake the bread covered for about 20 minutes, then remove the lid and bake for another 10 minutes or so, until the bread is a glorious golden brown and sounds hollow when tapped. The proofed dough is gently (and carefully- mind you, that dutch oven is hot!) placed into the bottom of the pot, covered, and sent on it’s way to crusty perfection. After it has preheated, it will be all hot and ready. In this way the dutch oven continues to build and retain heat- this is perfect for baking your bread. The dutch oven and lid are placed in a preheated 450 F oven for 30 minutes before you are ready to bake your loaf. It requires no special equipment- just one simple item- a cast iron dutch oven. I have recently discovered a fantastic way to bake bread that produces a very crusty, artisan-style loaf. The kitchen has gotten a good work out and I’m really pleased with the results. It’s the kind of weather that makes you want to stay indoors, so I am doing exactly that. Hello friends! Today has been an odd mix of sunshine, rain, and snow.
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