Same go-to recipe: 500g AP flour, 330g water, 100g starter, 11g salt. Mix, rest for 30 mins -S&F every 30mins x 5. BF at room temp for 3 hours then in fridge. This loaf was in the fridge for ~36 hours (making so much bread, can’t eat or give away fast enough). Out of fridge, shaped, left to proof on counter for 4ish hours. Baked in Dutch oven at 450* for 28 mins, removed lid, lowered temp to 410* for 10 more mins. Crumb is tight, wanting a few more holes, but sure is tasty!
How do you keep the bottom from charring/burning in a Dutch oven?
by mergs789
3 Comments
Also: playing around with scoring. Is there a “wrong way” to score?
That’s so perfect imo – for sandwiches all the condiments won’t fall through. I’m working on getting that exact texture and crumb!
Put a cookie sheet on the rack below your Dutch oven to help with burning.