I love the sourdough bread boule from Panera bread. It has a super crispy crust and a soft consistent interior. In my previous attempts at baking, I never got quite the same consistency, usually ending up with a loaf that had a good soft interior, but an average exteior. I read about professional ovens and how they have special sprayers that keep the interior very humid which helps create a better crust. In order to re-create the same kind of baking conditions, I read about baking a loaf of bread in a dutch oven. The dutch oven not only creates a consistent warming environment for the bread, it also helps seal in any moisture that evaporates. This moisture is supposed to help encourage the expansion of the loaf as well as create a crispy crust.
These pictures are from my first attempt, which I admittedly left in the oven about 10 minutes more than I should have. I used by trusty le creuset 5 1/2 qt dutch oven which is proving to be a very versatible (albeit heavy) workhorse in the kitchen.
The result: success!
I really like the consistency of the interior. Although the exterior was a little darker than I like, it had a great crispiness to it. I will attempt to make this again and take photos of a (hopefully) better loaf!
Recipe (from Ratio by M. Ruhlman)
20 oz (by weight) bread flour
12 oz water
2 tsp kosher salt
1 tsp active yeast
Knead together the ingredients until it comes together. leave in bowl and cover with plastic wrap. let it proof till it gets to twice its original size.
Preheat the oven to 450 degrees.
Knead the proofed dough and allow to sit for 15 minutes before throwing it onto a piece of parchment laid inside a 5 1/2 qt le creuset dutch oven. (preheat the dutch oven before putting the loaf inside). if you want, you can rub the outside with olive oil and sprinkle with salt.
Bake for 30 minutes with the cover on (be careful, the plastic knob is only rated to go up to 500 degrees I think, otherwise it starts smoking). Then take off the cover and bake to an internal temperature of 200 degrees.
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3 Comments
That looks delicious.
its easy! i’m going to make it again with the true “steam” method. i’ll make another post when that one finishes!
You should work on getting a starter . . . that’s what makes sourdough sourdough!
Looks goooood.