3 ms·

Thanks, this worked well for me, too at about sea level and about 60 degrees in my home. I was wary because of the cook time - I usually only need 18 minutes fo

Thanks, this worked well for me, too at about sea level and about 60 degrees in my home. I was wary because of the cook time - I usually only need 18 minutes for a French loaf at that temperature. I did get more rise than expected during baking so my shallow Dutch oven cover smooshed it a bit but I have a deeper Dutch oven I can try next time.

antiframe 3y ago
I use a pretty deep dutch over, and it's really the key to getting a nice crumb. Since home ovens aren't steam ovens, it helps to use a small (but big enough) chamber to let the loaf steam for the first half of the bake. I've also seen people use an "inverted" dutch oven or buy a bespoke cloche for the purpose.