Coach JoeQB
Smoke Blower
- Feb 21, 2023
- 122
- 109
Ok so a couple of things:
I sprinkle cornmeal on the bottom of the Dutch Oven to prevent the bottom from over baking.
Next after the first 18 minutes I remove the loaf from the Dutch Oven.
Chad Robertson in his book "Tartine" talks about how finishing bread in an oven with a falling temperature mimics a wood or coal fired oven. The bread only needs the high heat in the beginning for good oven spring. He suggests finishing the loaf by turning the oven off.
You need that high heat only in the beginning. I suggest for a lighter and softer crust add a small amount of sugar to the dough and shorten the first bake time. Mine is 18 minutes after trial and error, perhaps try 15 minutes then lower the oven to 450 for the next 15 minutes and finally end with the oven off.
Joe
I sprinkle cornmeal on the bottom of the Dutch Oven to prevent the bottom from over baking.
Next after the first 18 minutes I remove the loaf from the Dutch Oven.
Chad Robertson in his book "Tartine" talks about how finishing bread in an oven with a falling temperature mimics a wood or coal fired oven. The bread only needs the high heat in the beginning for good oven spring. He suggests finishing the loaf by turning the oven off.
You need that high heat only in the beginning. I suggest for a lighter and softer crust add a small amount of sugar to the dough and shorten the first bake time. Mine is 18 minutes after trial and error, perhaps try 15 minutes then lower the oven to 450 for the next 15 minutes and finally end with the oven off.
Joe