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Finally a dark crust without burned bottom
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Finally a dark crust without burned bottom


https://cooking.nytimes.com/recipes/1016277-tartines-country-bread

200 g starter

100 g whole wheat

900 g bread flour

750 g water

20 g salt

Mixed, rested 30 min, slap and folds for ten minutes, 3 sets of coil folds over a couple hours, bulk ferment for total of about 8 hours. Cold proof overnight. Baked in covered Dutch oven at 450 for 20 min and then moved to a cold cookie sheet for another 25 min. I had been just removing the cover to the Dutch over which was resulting in burned bottom and not an evenly dark crust. I think this is the way. Thoughts?

by NiceFold7

13 Comments

  1. object_shelter

    Lol your process is almost exactly like mine, including baking. When I bake mine in the dutch oven, I’ll remove it from the dutch oven like 15 minutes after I take the lid off, and it has a much nicer color all around; if I keep it in the dutch oven the entire time the top gets nice and brown, but not the sides.

    I had burnt bottoms when I first started, but I added a pizza stone beneath the rack in the oven and that worked. Since I stopped baking it in the dutch oven the entire time, I haven’t really had burnt bottoms in general, with the pizza stone or not.

    Oh, and great looking loaf! I love strengthening upfront with gentle handling during bulk, seems to alleviate the risk of my loaves turning into pancakes and I think the crumb is better too.

  3. tuckerdw

    I use my “ insta pot” roasting rack to keep it off the bottom of the Dutch oven to prevent it from burning . $10 at bed bath and beyond

  5. ThickVeterinarian469

    Looks SO good

    Is the recipe for one loaf or two?

  6. Salty_Scrotum

    I’ve been adding a layer of rice to the bottom of my Dutch oven to prevent the bottom from burning

  11. PrairieBreadLab

    That’s one beautiful loaf. Love the cold ferment blisters. 🔥

  12. om_nama_shiva_31

    Looking absolutely stunning. I will try your recipe today 🙂

  13. bigsmokeandcjonbike

    Damn son, that’s what I’m talking about