Sunday at 5:30 a.m. I lit the oven and pulled the second rise of the dough out of the refrigerator. As the Two Dutch ovens heated in the oven, I inverted the first two loaves – one in a greased bowl and one in a rice floured banneton Here’s the difference – still doesn’t look like much! I slice the tops and mist and place in the Dutch ovens and into the oven I clean …
It began before the lock down – when I wanted to deliver bread safely and not scare some of my younger friends Then there was my last delivery before lock down with lots of blowing kisses safely Those under twenty degree mornings of last week when a health care worker picked up the masks I had sewn That first warm day when I had a necessary errand
I have not been happy with the crust on my bread. Months ago I had tried adjusting time covered and time uncovered. I thought more uncovered time would result in a crust that was more brown and well, crusty. Last week I was distracted and left one batch covered and at a higher temperature longer. The result was better crust, but the interior was bordering on gummy. However I am headed in the right direction. …
