Sunday, February 14, 2010
Dutch Oven Bread is Starting to Work
I used Jodi's sweet sandwich loaf recipe for dutch oven bread again, and I did a couple of things differently. One thing I did was to sift the flour. I'd seen Emeril talking about making pasta and he said to sift the flour to "aerate" it. That sounded intriguing, so I did it. The crumb did turn out very light this time, and that might be why.
Otherwise, I did it just like I did before, except at the end, when I cooled it off on my new cooling racks. That also made a difference. The bottom crust was very soft and moist as I pulled it out of the dutch oven, and as it cooled in the open air, it firmed up a bit. When I finally broke it apart to slice up for sandwiches at lunchtime, it was light, but solid. Nothing doughy at all, like last time. The top crust turned out a little dark, but it was still pretty soft.
Tomorrow, I'm making a big roast beef for my Father-in-Law. That'll be fun.
Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.