Trying a new method… (Part 3)

Today is bake day!

I’m excited but also apprehensive. Not quite sure how this will turn out.

The oven has been preheated to 420°F (convection) with my Dutch oven and Challenger Bread Pan inside.

The dough has visibly risen and the “finger test” seems to indicate it’s ready to go.

Dough ready to be turned out of banneton

Concerned a bit about how moist the dough is with the cloth inserts.

I was right to feel that way!

Really moist cloth insert!

The dough stuck and was hard to pull away!

Dough out and scored

The loaf was more slack than I desired (started to spread immediately). The second loaf was even worse! Agghhhh!!

I actually ended up reshaping the second loaf before scoring and putting it in to bake.

Once they bake I’ll have a “Results” post.

To be continued…

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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