jgmathis23's blog

Here's something probably a thousand people on this site have figured out before me, but just in case someone hasn't thought of this yet:

The problem: A 12 inch diameter dutch oven.  Handles boules quite nicely.  Still, you don't always want the boule shape.  The maximum size for a batard would be 12 inches of course.  Unless you don't mind a circular batard, which allows you (pi X diameter)  or 3.14 X 12 inches = 37.7 inches for your batard length, or at least external circumference.  Now that's a substantial batard.

Pain de Campagne, following DiMuzio's formula in his "Bread Baking, an Artisan's Perspective" book.  Thanks to richkaimd for recommending this great book.

90% KA unbleached bread flour

10% Hodgson Mills rye flour

68% hydration

Just started trying to learn how to bake bread.  

First book purchased was the Kindle version of The Fresh Loaf Pocket Book of Bread Baking.

This weekend, I tried making the Rustic bread from this book.

To my amazement, the loaves turned out great.