After using a new (to me) no-knead method, and a long fermentation process
, this loaf was baked in a 4 qt. cast iron dutch oven with a lid on it. The crust has an excellent crunch, and the crumb is very light. The split on the top is typical, although it could've looked better had I used a sharper knife to cut the "x" in the top. I was also a little sloppy in applying the salt to the top of the dough. I used kosher salt, but next time I'll use coarse sea salt. So, if I aquire more dutch ovens, this bread would be one to consider for a bakery. I'm very happy with it.
, this loaf was baked in a 4 qt. cast iron dutch oven with a lid on it. The crust has an excellent crunch, and the crumb is very light. The split on the top is typical, although it could've looked better had I used a sharper knife to cut the "x" in the top. I was also a little sloppy in applying the salt to the top of the dough. I used kosher salt, but next time I'll use coarse sea salt. So, if I aquire more dutch ovens, this bread would be one to consider for a bakery. I'm very happy with it.
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