I'm pretty happy with the outcome of my first use of the DO. Parameters of the bake were:
- preheat 1 hour at 500F
- bake covered for 20 minutes
- remove cover
- reduce heat to 360F
- bake additional 25 minutes until interior temp reached 210F
I'd love to hear any constructive criticism that will help me improve my skills.
After the covered bake:
Out of the oven:
Slices:
Terry
I’m impressed! The bread looks great.
Next attempt will be in a roaster pan so I can decide whether to buy a second Lodge DO.
Terry
Nice! What recipe did you use? Just curious
Bake with Jack's "Sourdough Loaf for Beginners". I departed by using my AP flour starter and substituting 50g of the bread flour with rye to account for the rye that would have come from Jack's rye starter.
Terry
I use a granite ware roaster oven for my bakes and have had no issues. I can no longer lift the heavy cast iron due to back issues. I preheat the roaster over just like I did the cast iron.
My constructive criticism is to stop right now, and never bake another loaf - that one is great. Just teasing, but boy you did a great job on your first test. My only suggestion is that you keep as many detailed notes as you can as to your recipe, process, time and temps, and then try to vary just one at a time to see how they impact your results.