Sourdough bread, Gumbo, Jambalaya, and empanads
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What time should we be over?
I just dump the dough in, pour in a small shot of cold water and close the lid. Yes yours is prettier, I try harder for company, otherwise a little lopsided is fine with us for most of the time.Supposedly you can use 2 layers Of parchment if you don’t care for how dark/tough the bottom gets, I tied it last week and didn’t notice much difference. Dropping the temp some is what works for me.
For me, the main use is it’s easier to get the dough into the hot Dutch oven.
"For me, the main use is it’s easier to get the dough into the hot Dutch oven."Parchment paper question.... why? The bread looks great, does the paper make the bread lighter on the bottom, or just easier cleanup?