Open 6th - New Tools

did your bread turn our like mine did this weekend....

I got what I was looking for crunchy crust, chewy soft inside, sour taste.....

I will try and write up what I did in the next day or two, but my new secret....

dutch oven and bakers spatula...

I was reading about the importance of moisture in the first 20 minutes of cooking, tried boiling water in the oven, spraying the oven , ect...

read about using a dutch oven and bammm bammm, perfect loaf...

seems my wife knew we had this thing, I use it as a stew pot, it basically is a heavy pot with metal handles....look to see if you have something that will do. I will always use it now:>

the bakers spatula can be just a plastic scraper, mine is metal cause Im cool....also now will always use this im forming my dough..

I finally did it. I started using a kitchen scale to measure everything, turns out alot of recipes use grams (whatever that is :>)....but the scale knows, its so much easier than eyeballing my dough

A thermometer to check for doneness, I now always use it to check for when my loaf is perfect. No more gummy insides. Perfect temperature is 191 degrees to 205 degrees.

cheers

chris