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| so...this is the preferment after the salt addition...then... the stretch and fold... |
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| after the 3 hour preferment...a light dusting of flour before turning it out onto the cutting board... |
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| now that's some bread dough!!!... |
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| after you put it on the cutting board...give it a generous dusting of flour...now prepare to divide your dough into individual loaves... |
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| no...this is not a coffin...or a wake...its the beautiful tartine dough resting in 4 towel lined bowls...see ya in 3 hours... |
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| now...take 1 of your lined bowls...place it in your 500 degree preheated pan...reduce heat to 450 degrees... |
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| score... |
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| preheated lid on...in the oven at 450 degrees for 20 minutes...then remove the lid...and bake for an additional 20 minutes... these are the biggest loaves i've made...even though i tripled the recipe...i did not compromise the flavor or the texture...thank you chad for you EXACT measurements for this recipe...fail proof... |
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beautiful and delicious...  almost 4 inches tall!...i used an emeril ware covered 5 quart dutch oven...the only pan for me!...now that's gonna be a nice piece of peanut butter toast with fresh basil for my coffee in the morning!...breakfast of champions... |
2 comments:
that is a stock pot, not a dutch oven. And tripling the recipe has nothing to do with the final volume of the loaf, unless you are just cutting off a bigger chunk of dough to bake. You could have accomplished the same thing with the 1000g flour recipe.
Good looking bread, though. Stuff is tasty.
thank you for your comment...however you are apparently not familiar with emeril ware...it is called a dutch oven...and your also a quick study on the larger cuts of dough...but the point was the size of the pan AND the cut of the dough to create the height were looking for.
...and yes...very tasty...
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