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Unfortunately, I don't know how my tweaking will affect the loaf. I did:

3 cups of flour

1 tbs salt

1.5 tsp yeast

1 cup whole milk

1/4th cup water

The bread is baking right now. It took 24 hours to rise at our room temp (avg 55 F) My question is: How would the milk affect my loaf? Will it make a softer crumb? Will it make the crust not so crusty? Will the long rise time make it taste weird because of the milk? So many questions!


So I am unsure how to proof dough before baking in the dutch oven, so I just curled the edges under the fully risen dough and plopped it into a greased dutch oven. The lid of the pot helps keep all the steam in, making for a lovely hard crust, and the sugars from the milk seem to have caramelized the crust so that it's a dark, almost rust color. No clue about the interior, but if I guess based on the other ones, the bread will be dense and lacking the big airy bubbles that I desire. Sigh. Some day...

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