I need advice on dutch oven for making crusty bread

[pacanis]

I just had a couple pieces with lunch. Upon further inspection, I think I went overboard on the "generous" amount of cornbread meal I used on it during its last phase, but that all knocks off anyway. I liked it better the second time around because the crust was soft and chewy and not hard and crunchy. I don't mind a thick crust, but I don't like a hard crust. BTW, it was room temp and not heated.
I need to find a way to make it where it isn't so messy.

 

[subfuscpersona]

NYT bread - Step By Step Instructions With Photos

see this post on how to shape the NYT bread (or similar recipes)
Step By Step Instructions With Photos - includes photos of shaping process

 

[pacanis]

That is too cool
Thank you very much.
Although mine didn't exactly plop out the first time out of the bowl... it had to be pealed out. I must have done something wrong when mixing the ingredients.. maybe I mixed them too well.
Anyway, Round 2 is still on the not so distant horizon and I'll follow this recipe instead.

 

[oldcampcook]

Just to add to your frustration, where she says you have to have the oven preheated, I also do that recipe from a cold oven. You might need to check to see how long it actually takes your oven to reach the 450°F. You will need to add that time to the baking time.
I like to do it with a cold start because it eliminates some of the danger of messing with a preheated baking container. And I find that the resulting breads are similar.
And please take a look at the great videos at Bread Baking Instructional Videos and Baking Supplies..
You need to bake the last 15 mins uncovered to get a good brown, crips top crust.
My one problem in baking in my cast iron Dutch Oven was that the bottom was getting somewhat burned. I now use a baking sheet upside down under the DO. Seems to give it an air cushion.

 

[pacanis]

Thanks OCC. Every little bit helps. I never paid attention to anything being baked as a kid, so trying to read directions and compare what they are saying to what I'm actually getting is really stretching it for me.

 

[jennyema]

Yeah!

From what I can tell you did everything right. Except maybe the cornmeal. Just toss some on the bottom of the dutch oven next time.

The dough has a very fluid consistency and it's hard to form it into a ball. I usually have to add some more flour and then "stretch" the top, tucking the dough under the sides as I go. Sorry if that doesn't make sense.

Then I just plop it into the hot LC french oven. I've sized down my baking vessel so that the bread rises higher.

A somewhat hard crust and open holes in the bread are the hallmarks of this particular kind of bread and are what makes it so good -- that and the long rise which really gives the bread great flavor.

You can easily cut it with a bread knife, too.

Congratulations and I hope you make another loaf again soon!

 

[pacanis]

Congratulations and I hope you make another loaf again soon!

Oh, heck yeah. My DO is still setting out. I didn't go through all that to put it away again anytime soon.
And armed with a little more knowledge..... I can be 5x as dangerous!

 

[sparrowgrass]

I came into this thread late, so my advice isn't worth much. I bake my NYT bread in a pyrex casserole, which I preheat in the oven. Works great.

(I am a volunteer with a local humane society, and we do bake sale fundraisers all the time. I make 10 or 12 loaves of bread each time, and they all sell out. I sprinkle them with Italian seasoning or Herbes de Provence before baking.)

 

[LadyCook61]

I came into this thread late, so my advice isn't worth much. I bake my NYT bread in a pyrex casserole, which I preheat in the oven. Works great.

(I am a volunteer with a local humane society, and we do bake sale fundraisers all the time. I make 10 or 12 loaves of bread each time, and they all sell out. I sprinkle them with Italian seasoning or Herbes de Provence before baking.)

that is a good idea about sprinkling herbs! thanks for sharing.

 

[pacanis]

I was going to say the same thing about the herbs!