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Crusty Bread Experiment

I’ve become quite interested in doughs, breads, flours and starters of late.

This bread was an experiment rhat turned out to be the crustiest bread I’ve ever baked. I used:

  • 3 cups organic all purpose flour
  • 1.5 teaspoons salt
  • 2 teaspoons instant yeast
  • 1.5 cups water

And then:

  1. Mixed the dry ingredients
  2. Added water and slapped it together into a wet, shaggy mass with a spatula.
  3. Covered it with cling film and left it out, overnight for 12 hours, during which time it turned into a very wet, leavened mass.
  4. The next morning, floured a surface.
  5. Divided the dough into two and worked them for a bit, folding and refolding.
  6. Shaped it into a rough rectangle and circle; the shape of my cast iron containers.
  7. Floured the cast iron containers.
  8. Placed the dough into the containers.
  9. Let them rise for another hour.
  10. Baked them for about 45 minutes at 250.
This is what the dough looked like after 3 hours at room temperature.
Right after baking
Uneven leavening is what I wanted. The round loaf rose better, probably due to a better pan to dough ratio.