May 19, 2005
Soudough #9 cont'd
A lead heavy crusty bread. Maillard reaction in spades! My biggest challenge is getting the loaf into the very hot cast iron pan. I am going to try another method next time: let the dough rise in the cast iron pan, with the lid on, and once the dough is nice and high, put the whole lot into a very hot oven. I have a feeling I will get better results--more rise and still a good crust, maybe not quite so thick. This loaf is dense, moist, tart, and delicious.
Posted by BKG at May 19, 2005 07:57 AM
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