tenspeed
Executive Chef
I made my first dutch oven bread yesterday, following the NYT recipe. The results were astonishingly good, considering the amount of work involved and my complete lack of baking skills. However, it wasn't quite as good as what I can buy at the local bakery. Specifically, it was a little too moist, and it didn't have the flavor that the bakery bread does. After 45 minutes (total) of baking time the bread was at 210 F, so I'm pretty sure I didn't undercook it.
The recommendation from Seriouseats is to refrigerate the dough for a couple days after rising to allow it to develop more flavor, which I'm going to try next. If I cut back a bit on the amount of water, will it reduce the moisture of the finished bread, or am I just going to make lousy bread?
Any words of wisdom from experienced bakers would be appreciated.
The recommendation from Seriouseats is to refrigerate the dough for a couple days after rising to allow it to develop more flavor, which I'm going to try next. If I cut back a bit on the amount of water, will it reduce the moisture of the finished bread, or am I just going to make lousy bread?
Any words of wisdom from experienced bakers would be appreciated.