In an attempt to be more present among the blogosphere my goal is to blog three times a week. I set this goal last week, and have yet to post anything.
This month I committed to www.thekitchn.com baking school. Daily assignments with a weekly theme. Week three (last week) was yeast. Now yeast and I are good friends. I make more of our bread we consume than buy it, so I'm using yeast on a regular basis. I took this week's theme as an opportunity to challenge myself with some different techniques. A post on thekitchn.com site was for rustic country bread in a bread cloche.
Turns out it can be anything that is going to keep the moisture in, in order to allow the bread to rise more, and to allow that hard crackly crust everyone loves on an artisan loaf.
Since I didn't have a bread cloche and wasn't particularly interested in trying to find space for another piece of equipment. I did some research on what else might work. Turns out a cast iron enamel dutch
oven will do the trick nicely and I have one already.
I did change the recipe slightly. I wouldn't be me, if I didn't put my own twist on it. I replaced a half cup AP flour for a half cup wheat flour.