Dutch oven bread
Attempt notes
- Cold start vs. preheated: Starting from cold in the dutch oven works, but a preheated dutch oven at 475°F gives better color.
- Without parchment: Used cornmeal instead once - don’t put the bread directly on the bottom at high temp, the bottom will burn.
- Parchment sling: Cut parchment with handles to lower the dough in safely.
- Timing: ~40 min covered + 10-15 min with the lid off works reasonably well. Too long uncovered can burn the bottom while the sides stay light.
- Over-proofing: Caused one loaf not to bloom and the top/sides to stay light.
- Rack position: Low rack in both covered and uncovered phases. If the bottom burns, try a higher rack or leave it in the dutch oven without the lid for the uncovered phase.
- Flour: King Arthur flour noticeably better than Stone Burr for flavor.