Joshua

What would you think of keeping the loaf in the dutch oven for around 25-30 minutes to get the internal temperature, but not really allow it to dry out much? I could then cool it and the second baking would dry it out a bit more and properly form the crust. If I do this, I might also make the loaves a little smaller so heating and cooling are faster (take a recipe and make 3 boules not 2). Also, where did you get the 205F? I am always curious about the sources people use.

To be honest, I was so focused on the par-baking thing that I had kind of forgotten about that. I shall try that with one of my next loaves and see how it does. Thanks. I would still be interested, though, in trying the par-baking if anyone has any experience or thoughts. There is still something about the smell of baking bread and the sound of the crackling crust as it cools. Magic. Joshua

I am enjoying good success with the Tartine Bread book, and am really enjoying the wild-yeast risen bread I am producing. My wife is also really enjoying it, and just about refuses to eat a sandwich on anything else. I have even modified the process to suit my weekly schedule: I do a 4 hour initial proofing phase in the evening, and then shape it and let it rise for about 18 hours at 50F, baking it the next day when I get home from work. Even with that, I have the problem that it keeps well for a few days (it usually disappears before it stops making great toast), but I dont have the time to be baking a new loaf every 3 days. This leads me to my question. I have been thinking about par-baking off a few loaves of bread so that through the week I can finish the loaves in the oven and have decent bread in the house. Does anyone have any experience with this? Is there a specific internal temperature I am looking for before I take it out and cool the loaf quickly (I was thinking about blowing a small fan across the loaf)? Baking the bread in the dutch oven for the first 20 minutes means that I do not have an issue with the bread browning at all and I get fantastic oven spring, but I am still a bit unsure as to when to remove it from the oven. Thank you, Joshua Attached is an image of a previous loaf. Very tasty