The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Dutch Oven Baking

DanAyo's picture
DanAyo

Dutch Oven Baking

I just finished baking my first Tartine Bread. I followed the directions and preheated to 500°. Placed the dough into the pot and lowered oven to 450°. Baked 20 minutes with top on and 20 minutes with top off. The bread registered 209° when I removed it from the oven. I placed on a cooling rack for an hour and a half until bread was cooled down and then cut it. Crumb was nice and the crust was (exceptional) thin and crispy.

The only problem I had was the crumb was a little moist to me. Do you think it is because it cooked in a cast iron pot?
Should I maybe remove the bread from the DO and finish baking on the oven rack?

Also, the crumb was very different from kneaded doughs. I guess the crumb of no-knead bread has very different characteristics.

Tartine bread is ok, but my favorite at this time is Hamelman's Five Grain Levain.

 

Dan Ayo

 

phaz's picture
phaz

Was it better after another half to 1 hour? That just may have been a little early to cut.

bread1965's picture
bread1965

.. you used.. some flour absorbs more water than others.. compare the hydration of this bread/flour mix to other breads you've made with the same flour and see if the hydration is much higher/lower and that could provide a clue.. i don't at all think it's because you've used a DO... i have made many in one with fine results.. given you had a thin crust, even though the temp was 209, you could also consider baking it a bit longer given the crust was thin, assuming it wasn't too dark.. maybe go for another ten minutes (but watch it, so you don't burn it).. and of course make sure you don't cut the bread for a few hours minimum or it wont' have cooled properly and inevitably will be moist (at least that's my experience)..

 

bake happy..

Lazy Loafer's picture
Lazy Loafer

In my experience the crumb of Tartine bread is generally quite moist, and some people (including me) like it like that! I think it's more because of the high hydration of the dough. It stays moist for a long time. If you don't like it this way, then try lowering the dough hydration a bit.