Experimenting with temperature
Ok, so I've been baking a few breads from Ken Forkish' book but I've run into a snag. I do not like burnt bread and this is what i end up with if I follow Ken Forkish' directions. So, on this I've started to experiment. After 30 minutes I know the temperature down to 425 degrees F. I'm baked some loaves at 450 degrees F as well. I can usually let most of my loaves go at either temperature for around 25 minutes. This gives me a nice crust and a lovely, soft center. I notice all of my breads seem to be dry on the outside with a soft inside and this is thanks to the dutch oven.
Anyway, does anyone else have thoughts on this? I had to knock the temperature down because the first time I did 475 and 475 I pulled out a one pound loaf of pretoasted, burnt tasting bread. It wasn't pleasant or enjoyable but the birds outside and the squirrels enjoyed it.
And ever since this, I've been experimenting because, after all, what the bread looks like and tastes like is ideally up to us, right?