![]() ![]() ![]() The smaller size may aid in creating a taller loaf since there's less room to spread. You can use any size pot from 4 quarts to 7.The enameled cast iron pot I use is this 6.5-quart pot by Tramontina, which is a little cheaper.Pictured above is a 6-quart enameled cast iron pot by Lodge, similar to what I use.If I don't need bread, I make it anyway and freeze the loaf - it comes out perfectly!įor the best results, with the most amazing crust ever, cook the bread in a hot enamel cast iron dutch oven with the lid on during the first 15 minutes. It becomes more sour, like a sourdough, as it ages and I made a loaf at day 9 once and it was too sour for me. Now just stick it in the refrigerator! You can leave it there for up to 14 days, according to the recipe I adapted this from, but I've found about a week is the longest we like it. ![]() TIP: Notice the time written on the plastic - that's my little trick to remind me when the time's up. ![]() Leave to sit on the counter 1-1/2 to 2 hours until it reaches the top of the bowl (bottom right photo above).
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