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paulraphael

paulraphael

1 hour ago, Chris Hennes said:

Interesting, that hasn't been my experience at all with this loaf, but of course I'm proofing very differently than you. How are you baking? I just use a home oven and a hotel pan as a lid, no steam injection, etc.

 

In a dutch oven. I preheat to around 525F, drop the dough in, slash it, cook covered for 12 minutes, uncovered for 4 to 6 minutes. Maybe going a little lower and longer would help with crust development. 

 

I'm more interested in flavor than the crust, but it would be great to improve both. 

paulraphael

paulraphael

1 hour ago, Chris Hennes said:

Interesting, that hasn't been my experience at all with this loaf, but of course I'm proofing very differently than you. How are you baking? I just use a home oven and a hotel pan as a lid, no steam injection, etc.

 

In a dutch oven. I preheat to around 525F, drop the dough in, slash it, cook covered for 12 minutes, uncovered for 4 to 6 minutes. Maybe going a little lower and longer would help with crust development. 

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