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MariaDNoCA

Yeah...

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Joined: Dec 9, 2005

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Posted to Thread #25811 at 4:52 am on Mar 17, 2014

Last time I covered the shaped dough with a loose spray oil coated plastic wrap. I forgot this time. This time I wanted to use a basket for the final rise, didn't have one so used a flour coated towel inside a small bowl - never again. It didn't help with the shape and when I flipped it onto the parchment I had the dry side up.

I don't know if it was the additional salt, or the 1 ounce more of flour I used, but it was much firmer to work with this time. I had no problem shaping and getting a tight surface, but it's still soft enough it spreads some.

I used a dutch oven to bake - mom's old cast iron one. I pre-heat the oven and dutch during the last 45 in rise, then picked up the parchment/dough, dropped it in the hot DOven, sprayed dough top with water and covered for the first 30 mins of baking. That seems to be doing the trick to get that oven spring.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain


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