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May 25, 2005

Sourdough #10

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:

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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