tenspeed
Executive Chef
I'm planning to make half size dutch oven bread (1-1/2 cups flour vs. 3 cups flour). I'm assuming that I just cut the remaining ingredients in half (using the NYT recipe). I'll be using a 3 qt. dutch oven instead of a 6 qt., and I'm guessing that baking time should be the same. Has anybody done this? The two of us can't get through a loaf before it starts getting dry, and I don't like previously frozen bread.