I pulled this recipe from Everyday Dutch Oven. I hadn't cooked it before but decided to give it a shot at my first DOG! I understand it's kind of mean to try something out on strangers but I'll cook what I want to cook, damn it.
Absolutely amazing. I'm writing this while waiting for my second batch to ferment. They came out so incredibly well that I couldn't stop thinking about them all day.
Another recipe from the lovely Dutch Oven Madness. I saw she was interviewed for a podcast by another blogger, I'll have to check that out later.
Today I have made yet another loaf of French bread. I've followed the recipe from Mark's Black Pot pretty faithfully. I would have pictures for this blog of the preparation but it appears the mystery camera decided to not save them.
Another recipe from the excellent Dutch Oven Madness. This recipe uses yeast aggressively and doesn't sit out for too long. My end result was a fluffy, dense and slightly moist crumb and a pale and slightly tough crust (probably not enough coals on top). The technical aspects of the bread were easily enough achieved but I was not a fan of the taste. The combination of the bland taste and density reminded me of dumplings. My mother was a fan.
One of my noble goals for dutch oven productions is a loaf of fluffy, tasty bread. I plan on eating it warm with butter. This New York Times article was highly recommended by both the Intertubes and family. My results were not very successful.