In years to come, Covid19 will be thought of as the Year of Sourdough Bread. My latest attempt, Dutch Oven No Knead Bread was the first attempt in a dozen where the bread actually formed big air bubbles throughout the whole loaf of bread. Not just on top or on bottom.
None. Making bread is an art I do not possess.
Scaled for Likability: Great
Still not perfect but it is the closet a homemade loaf of bread has been to perfect in over a dozen attempts. Acquired skills over the last dozen have taught me two things. One, ensure the dutch oven is fully to correct baking temp before adding raw dough. Two, my oven is too small for bread making always resulting in way too crispy almost burnt bottoms. Bread needs to be at the top of the oven far, far away from the heat source. In a tiny RV gas oven, the dutch oven barely fits meaning the bottom of the bread is going to cook at a temperature hotter than desired resulting in too done bottoms that will need to be cut of before bread can be eaten.
Not a winner of a bread as the rise height still has plenty of room left and bread is still denser than desired. However, none of these factors are a result of the recipe but a result my lack of skills. Outside cooking results, bread has a nice earthy taste but could use a little bit more salt if not adding salted butter. Warm out of the oven was the best tasting. As the bread got cold, the taste seemed shallow. Can't wait to try again, maybe the loaf can be halved if I can find a smaller dutch oven. A very good bread with great instructions to follow along. Well done.