Golden color

BonesD

I have finaly gotten the times down for my oven as far as getting a loaf cooked inside and out with the 1 2 3 baking method.   I would like to have my crust come out a bit less cooked.  If you are familliar with this recipe it says 20 minutes with the lid on and 20 off.  Which will reduce the crust browning, leaving the lid o longer or taking it off sooner?  I am actually cooing  an extra 5 minutes to get the loaf up to tempurture.

 

Thanks

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Merrid 2012 February 2

Leaving the lid on longer will increase the amount of time the loaf is "steamed", so will make the crust softer.

chazzone 2012 February 2

 I use a cast iron dutch oven, and I have left the lid on the entire time.  The crust was a beautiful golden brown, and not too dark.

Good luck with your experiement.

 

-zz

 

 

Old Possum's picture
Old Possum 2012 February 2

and I bake 30 minutes with lid and 15 minutes without. Temp starts at 275, reduced to 240 when the bread goes in and probably down to 220 after the lid is off.

Enjoy!

Old Possum's picture
Old Possum 2012 February 2

and I bake 30 minutes with lid and 15 minutes without. Temp starts at 275, reduced to 240 when the bread goes in and probably down to 220 after the lid is off.

Enjoy!

cummins 2012 March 11

 the longer you leave it in there after the lid is off the more crisp the crust will be, by doing this you also increase the shelf life of the bread and the crumb will be softer for longer i do 240c for 35 as my oven is not that strong if my oven was better then 230 for 30 is more then enough :)

 

Aggie3 2012 March 22

 I'm palling to try out my next loaf in a Dutch oven and will 'play' around with the lid. Another question I've also got is do you flour the pot before the dough is out in, I keep wondering if it sticks?

 

Thanks

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