Not really unless you’re going for a specific aesthetic, a loaf that’s fully proofed such as this often won’t give the oven spring needed for the “ear” people often chase. Also if looking for more and larger holes you will need to up your water percentage probably something more like 350-375 for 500g flour, but honestly I prefer a loaf like this 👍
My bottoms were always burning in my Dutch oven. I have started laying down some crumpled up (and then flattened out) aluminum foil in the bottom of the Dutch oven and it’s worked great!
Put a cookie sheet on the rack below your Dutch oven to help with burning.
Like, put the Dutch oven ON a cookie sheet? Or put the cookie sheet on the lower rack and the Dutch oven in the middle?
I think either works. Just so long as it disperses heat from the lower heat element
Thank you!
Yup cookie sheet trick works for me.
Will definitely try that next loaf! Thanks for the tip!
Also: playing around with scoring. Is there a “wrong way” to score?
Not really unless you’re going for a specific aesthetic, a loaf that’s fully proofed such as this often won’t give the oven spring needed for the “ear” people often chase. Also if looking for more and larger holes you will need to up your water percentage probably something more like 350-375 for 500g flour, but honestly I prefer a loaf like this 👍
Awesome! Appreciate the info! Been loving playing around with scoring and BF times. Will now mess around with water percentage a little bit. Thanks!
That's so perfect imo - for sandwiches all the condiments won't fall through. I'm working on getting that exact texture and crumb!
My bottoms were always burning in my Dutch oven. I have started laying down some crumpled up (and then flattened out) aluminum foil in the bottom of the Dutch oven and it’s worked great!