February 7, 2009
by Pavel
0 comments
Two loaves, here I’m testing out different darknesses. Personally, I like the darker variety (some may say “burnt”).
Personally, I consider little bits like this the crème de la crème when it comes to bread.
January 27, 2009
by Pavel
0 comments
This time I still used a dutch oven, but I also utilized the spray bottle technique to get some extra steam action going. The result is a crispy outer crust with a chewy layer underneath, with very fine bubbles on the surface. Next time I will crank up the moisture even more and see what happens.
January 21, 2009
by Pavel
1 comment
This was made using instructions from Breadtopia. Actually, it’s my third loaf (technically my fifth but I had two experimental ones that turned out kind of gross).
Due to not wanting to order an expensive and fragile clay baker, I opted for a heavy 12″ Lodge dutch oven. The specific heat capacity of cast iron (0.46 kJ/kg K)* is slightly more than half of the specific heat capacity of stoneware (0.8 kJ/kg K)*, but my oven is relatively new and has stable temperature control so it doesn’t seem to be an issue.
Before using the dutch oven, I also tried using a very large Pyrex bowl inverted on a pizza stone with great success. However, it was horribly dangerous as the bowl was smooth and had no handles to speak of.