Flavor is great, but the crust is tough and chewy – especially on the bottom. Will try rice flour next loaf to help prevent some of the burning on the bottom crust.
This loaf had a 48 hour second rise in the refrigerator, which may have contributed to the tough bottom.
by mor3au7
3 Comments
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Recipe:
75g starter
375 g water (I think I will reduce next time, dough was sticky and tough to shape)
500 g unbleached bread flour
1 tsp sea salt, will likely use more next time for better flavor.
I did an initial overnight bulk rise, 30 min bench rest, then shaped and put in fridge for 48 hours.
Place a cooking sheet on the rack below the Dutch oven! It helps prevent scalding on the bottom.
Also what temp and how long did you bake? With lid on or off? I find 500 F with lid on for 30 minutes, then 450 F with lid off for 15 minutes is a perfect crust in my opinion!