Author: Mark
Website: http://www.blogger.com/profile/05724027246990759522
NOTE: When reading any of my blog posts about breads, it might be a good idea to read my lens on baking bread in a dutch oven first. It might help clear up some of the things I talk about.
This morning, I put out what is possibly the best loaf of bread I’ve ever done!
I’ve read bread cookbooks where the author talks about breadmaking as if it were magic. In a lot of ways, I agree with them. Today, the magic all came together. It will be interesting to see if I can pull it off again. I think I did learn something about heat management that helped.
Once I’d figured out my problems with the flour recently, the big challenge I’ve been facing has been figuring out how to get a fully-cooked crumb, without a hard crust. Both the top crust and the bottom have troubled me. The only way to figure it out is to do it, right?
I mentioned a week or so ago that I had caught some fresh yeast in a sourdough start, so I used that today. My initial intent was just to make a good sourdough and see… (Read the rest of this article at the following article source link for the full story)
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http://marksblackpot.blogspot.com/2010/01/cocoa-bread-in-dut…
