Meanwhile back at the bread… Pilot Error!
Take a look at this bread. It’s color is great but it’s a failure! The reason why, I made a mistake. I made this in a Ditch Oven and forgot to drop the temperature from 500°f to 450°f for 20 minutes with the lid on.
Then I baked another 25 minutes I tested the internal temperature it was 209°f, just 3 degrees short of the target temp. At 212°f the steam is released and the bread is perfect along with the maximum crust tention.Because the oven was too hot the crust developed nice and brown but too quick. Notice the cuts in the surface did not develop ears or deep tears. The flavor will be fine but this is a 9 not a 10. My advice make sure that your oven is not too hot or the crust will cook too fast. I’m baking in the wood fired oven tomorrow and I’ll post the results.
The bread is cooling and Kathy and I are going to have tomato, basil and Parma butter sandwiches as soon as it cools. Life is good!
Mad coyote Joe