3/4 bread flour, 1/4 bolted flour with 1.1% ash 75% hydration, 12.5% fermented flour, 2% salt
Baked in a dutch oven with 30g ice at 450°F
3/4 bread flour, 1/4 bolted flour with 1.1% ash 75% hydration, 12.5% fermented flour, 2% salt
Baked in a dutch oven with 30g ice at 450°F
Allows for steam to be released. Steam is what helps the crust form the way it did and to get a good oven spring. Steam is very important in bread making and home ovens vent too much. So put the dough in a ditch oven with ice (so the stream is caught) and then be in heaven when you realize you can make a great loaf of bread at home! I’ve only used ice a handful of times though.
Cheers for the info, would never have considered that, but it makes sense physically! Thnx for the TIL