I just bought flour to make this but I’ve been skerrrd lol. Thanks for posting this recipe! It looks PERFECT and I can practically smell it thru my screen 🤤
Cheers Portia! I just googled "bread proofing time" (or "poofing" as my brain now understands it) and am so inspired by this recipe site...even more so after seeing how your masterpiece matched the model. Thanks so much for sharing!
You two warm the cockles of my heart! Look at that bread tho! Give me Irish butter and that bread and I will eat it in the corner and hiss at anyone who comes near.
I actually trained in a commercial Bakery with high volume and now just bake at home. I still use a Dutch oven to do any boule and I hit it with a high 450 temp to set that crust then drop that temp usually to 375 or 350 depending on my dough.
So many variables to consider when baking. The chemistry of it all can be intimidating for someone whose dough know is a big...no. Thanks for the temp change tip!
I think it is why I took to baking as a training. I loved the chemistry of it, the precise techniques. Then I left the Bakery and could relax with more. Honestly, I still have good bakes and bad bakes. That is the nature of baking. Messy, frustrating and enjoyable all the same
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I thought I was gonna have to get a smaller Dutch oven to make a reasonably sized boule.
The bread looks perfectly yummy.
https://www.lifeasastrawberry.com/crusty-roasted-garlic-rosemary-bread/
Love me some Black joy almost as much as perfectly seasoned carbohydrates.
You chose wisely...
I found my Dad's KitchenAid mixer so I'll be making some potato bread later