Bread Revisited!
Monday, March 29th, 2010A while ago, I took up bread making. The goal being to master turning out a consistently awesome loaf of your basic bread using a simple mix – knead – rise – knead – rise – bake recipe; standard fare directly from the first chapter in Rulhman’s Ratio.
From the first loaf, I was able to turn out a generally yummy hunk of bread, but the texture was just a bit dense.
At the moment, I bake all of my bread in a cast iron dutch oven; 30 minutes lid on, 40 or so minutes without the lid. This leads to a wonderful crisp crust and soft interior.
As it turns out, my bread was too dense simply because I wasn’t letting the dough rise long enough on the second rise! Extending the second rise not only fixed the density issue, but I’ve also now cut my ingredients by a third because my existing quantities would actually cause the bread to lift the lid on the cast iron dutch oven!
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