Over the 2 years or so that I've been focusing on learning about it, I've found a few things that make it work more consistently:
- Use a good, fresh, bread flour
- Knead it enough (use the windowpane test)
- Manage your heat carefully, and preheat the dutch oven (or at least the lid)
- Bake it to the right temperature
- Let it cool enough
Dutch Oven Bread Baking Lens. At the very least, it will help you understand some of the things I say when I'm explaining the recipes and the processes in these other post:
- An experiment that worked! Cocoa Bread in the Dutch oven!
- Dutch Oven Sourdough Rye Bread, with good hints on the baking process, too!
- Finally! A really good Dutch oven sourdough loaf
- After struggles, comes the learning! (Sandwich loaf, whole wheat)
- I attempt artisan ciabatta in my Dutch oven
- Beautiful and delicious dutch oven swirled bread recipe, and pictures of it.
- Few things in bread making are as challenging as a good French bread, especially in a Dutch oven!
- A different Sourdough bread recipe, with milk, honey, yogurt
- No-Knead bread with an overnight rise
- Traditional Irish soda Bread
I'm far from an expert, but I think I've got some good tips. Stick with me and we'll learn together!
Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.
Mark's Other Blog Posts: Songs of Zion: More From Doug Erekson