← Replies in Easy Dutch-Oven Bread Recipe

My first time using the recipe the dough was a little on the wet side before the proof and quite a bit too wet to shape after the proof. Maybe use less water next time or bread flour instead of all-purpose flour. Didn't get a lot of rise on the loaf overall once it was baked. Kinda a tight crumb. Good browning with 30 minutes covered and 20 minutes uncovered. The bread was tasty though! Could probably reduce the salt just a touch if I wanted but it is also fine as is.

4 Reply

Matthew Hull· 11 months ago

Used fine salt, going with 85% of specified water @ 104 °F. Will leave more feedback when done.

Matthew Hull· 11 months ago

331g of water and covered with a warm wet paper towel

Matthew Hull· 11 months ago

I used a wet kneading process after the first long proof, covering my hands and work surface with water. Folded air into the loaf for a few minutes and set it proof again in parchment paper for two hours. While preheating the oven and cast-iron Dutch oven for an hour, I placed the dough in the proofing bowl in a skillet over the hot oven for the last 16 minutes. It could go longer for the second proof in a warmer environment.

Matthew Hull· 10 months ago

I doubled the yeast and bloomed it in 30 grams of 104F water.