Quote:
Originally Posted by happydog
Could you please elaborate on this? Do you drain and place on the bottoms before heating or do you preheat the cloche/baker?
I'm working on refining my method. I love the chewy, thick crust on artisan breads but my family prefers a soft sandwich type crust and I've had a hard time making that without resorting to standard loaf pans.
Thanks!
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I preheat the bottoms, then set my dough which is on pre cut parchment paper in side and drain lids and set on. After a set time the (different on each type of bread),lids are removed and probe thermometer is inserted into center of loaf.
I strive for a thick and crunchy crust with a tender crumb. You could experiment with different "glazes" or liquids for softer crusts.
Camo