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This is the first Dutch oven bread I've made that I thought was good, instead of just pretty good. The learning curve continues. Am I supposed to spritz it with water, like I did when I baked on the steel? 'Cause it isn't as crusty as I'd like. And apparently I'm also afraid to leave it in long enough to get as dark as it should be, but I'm working on that

 

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I just took a challah out of the oven, the first I've ever made using bread flour. All these years, I've had the notion that bread flour would produce a heartier, heavier bread than I like, and I've

Best loaf yet!

The big advantage of baking your own bagels is that you can make them the right size.  There are about 2 oz. each, as they were in my youth.  The disadvantage is aesthetic, but maybe they will be neat

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I don’t really think it needs the spritz going into the hot Dutch oven.

when does the lid come off. I’d say 20 minutes with lid on is plenty.  You could even then finish baking it on the actual oven rack, if you can figure how to get it out of the Dutch oven without singeing yourself. 
 

And yes, let it get a little more cooked - don’t be afraid.

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9 hours ago, small h said:

Noted. Will de-lid it earlier, and suppress my worry of burning it to a crisp if I leave it in too long. Since I drop it in the Dutch oven on parchment, I can probably haul it out the same way without too much mishegas.

Yep - I don't know the starting temp you use to heat your Dutch oven (nor do I know if you have an oven thermometer (Don't You??!!) in the oven to see if the temp is accurate), but you can lower the temp by say 25 - 50℉ to finish the baking.

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I preheat at 500 and then drop the heat to 450 when I put the bread in. Covered for 25:00, uncovered for (I think) 15:00, this time. Those temps/times are a holdover from a Leahy no-knead recipe I've been relying on for some time. I have this thing:

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which I aim at the baking steel to see the oven temperature. It's pretty accurate, I think. I also stashed the dough in a loaf pan for the last 4 hours of rise, to keep it from spreading out so much. This turned out to be a good idea.

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  • 2 weeks later...
  • 3 weeks later...

Decided to play around with bread, instead of just pizza/focaccia.

Using Forkish's Flour Water Salt Yeast.

2nd attempted Dutch-oven boule with a lot of apparent slashing, because the first one apparently had none.

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Looking good from the outside - we'll see what happens when I cut into (preferring to give 1 to 2 hours before that takes place.

Oh - this is his White Bread with Poolish (this blog is making half the recipe, or one loaf's worth) - the poolish ferments overnight, bulk ferment is like 3 hours in the morning, proof is about an hour. Save half of the dough for, yes, pizza and/or focaccia.

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I did a small amount of poolish - 100 grams total. The next morning I threw together a dough with it, 70% hydration and a minimal amount of olive oil; don't know the %, but literally a tablespoon in 800 grams of flour. Oh - the flour I experimented with was Tipo 0 Italian flour, as I'm trying to use up some stuff in the pantry.

5 or 6 hours of bulk fermentation, a couple of folds in the first 2 hours, divided the dough, with 1/2 going into a well-oiled sheet pan for focaccia. Proofed for about an hour before baking (on a steel)...

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Came out great.  Like a focaccia Genovese, about 1 -1 .5" thick...

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lovely, soft crumb.

After an overnight in the fridge, 1/2 of the remaining dough (like 325 grams) yielded this...

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and it was almost round!

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One of my better efforts, though hard to classify as NY style, or any other style I can really think of.

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2 hours ago, Anthony Bonner said:

Did you think the poolish (Which is the method I've been using) was an improvement on your prior direct method? 

Yes, for sure in the flavor, and it looks like it does good things to the crumb as well.

Some of the Forkish bread recipes are made using 50% poolish (which you probably know), but I wanted to keep the percentage of poolish low and see how that works.

And what I really want to be able to do is to make good pizza bianca, which so far eludes me!

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A few more attempts...

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Same dough for both products.  Poolish started night before, then almost no-knead dough in the morning, baked (Dutch oven) same afternoon. 75% hydration, 100% King Arthur A/P flour. The boule was kinda light and fluffy; almost liked the focaccia more. 

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On 12/11/2021 at 10:48 PM, joethefoodie said:

You could even then finish baking it on the actual oven rack, if you can figure how to get it out of the Dutch oven without singeing yourself. 
 

 

place one or two long strips of parchment paper under the loaf before baking and hang the ends of the strip over the sides of the dutch oven the lid will keep the strips in place. just lift out

 

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Parchment strips work.

I always remove the boule from DO to the oven rack after 20-30- minutes.     I use a long wooden paddle, tilting the loaf up and onto an oven mitt, then onto the rack.   Easier done than described.

I do this because left in the DO, the bottom tends to blacken before the top is well browned.

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