I'm a little obsessed with the beauty of the cast iron bread cooking method. This dough formula is pretty simple but scaled carefully for the cast iron dutch oven. It's a straight dough from:
water, 210 ml
salt, 6 g
yeast, fleischmann's fast, 7g
honey, 6 g
unbleached white:wheat:rye (85:10:5) 350 g
The almost 600 gram loaf was given a final proof inside a covered 3L cast iron dutch oven, docked using a pair of scissors and placed, covered, in a 425F oven. Again, the cast iron dutch oven was room temp! It was baked 20 minutes covered and 10 uncovered. No steaming the oven, no nothing. It's good.
Next? This is a nice resting spot for a daily bread boule. For my upcoming pain au levain, I think this is a nice foolproof cooking method for my foray into levain-based breads.
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