With the little baking I do, I so enjoy the whole process. There's a reason Play-Doh is so popular with the kids. I do, though, have a favorite moment: It's pulling the Dutch oven out of the oven oven (not a typo), and marveling at the newly baked loaf, listening to it crackle and pop before pulling it out and setting it down on a rack to cool. The black cast iron perfectly frames the fresh loaf, makes it look so much warmer, breadier. This is sort of what that moment looks like, but not what it sounds like. Or smells like.
5 comments:
I have a question. I, too, noticed the pop, crackle and snap that continues after the bread comes out of the oven. It's a marvelous sound. Somehow it helps build the anticipation for the mastication. But that's neither here nor there. My question is, should my new loaf have expanded to fill the bottom of my dutch oven? Because mine don't.
Bill:
I'm not really sure. Mine don't usually fill it edge to edge. What size is your Dutch oven?
I, too, have a question. How strict is the 18 hour part. Is there wiggle room as to how long it can sit? Do you know? Perhaps the article addresses it; i have to reread it. Lovely photo.
Tracy:
I think there's wiggle room, up to a few hours each way. Funny you ask because I'm @ 12 hours right now and know already 18 hours. I'm about to post a review on Cool Tools of "Artisan Bread in 5 Minutes" (the book Jen uses), which nearly eliminates the awkward wait times by keeping the dough in the fridge.
Thanks. Will take a gander.
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