May 25, 2005
This time I let the dough rise in the cast iron pot and baked it at 450F. Looking good--nice rise, nice shape, and no gaping crevices on the top. I left the lid on for about 20 minutes and sprayed water into the oven a few times for some steam after that.
Next time, I will try:
- Doing a single rise and doing it in the cast iron pot from the outset for the maximum volume. I will also heat the lid before covering the pot and putting in the oven, so it will operate more like a cloche.
- Or, doing the double rise but leaving it long enough the second time to get more volume.
- Placing the cast iron pan with the dough into a cold oven, with the lid on.
I understand that a factor in the crust is the kind of flour, such that flour with more protein (white flour) forms a thinner crust and flour with less protein (rye flour) forms a thicker crust. I get a very thick crust. We'll see how this loaf does.
Posted by BKG at May 25, 2005 02:01 PM
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