Comments on: Home baked bread https://blogs.sydneylivingmuseums.com.au/cook/home-baked-bread/ Eat Your History Thu, 08 Oct 2015 04:30:00 +0000 hourly 1 By: The Cook https://blogs.sydneylivingmuseums.com.au/cook/home-baked-bread/#comment-4706 Thu, 08 Oct 2015 04:30:00 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=12623#comment-4706 HI Hannah, a 23 year old starter is most impressive! thanks for the tip – Im sure many of our readers will find it useful.
Using the lid on the Dutch oven does seem to keep the loaf from drying out, and for the final 15 minutes with lid off I turn off the fan which meant the crust doesn’t harden too much.
For my latest loaf I used 50/50 ’00’ flour and wholemeal – it produced a denser crumb but lovely flavour – how’s everyone else in bakery mode doing with this recipe?

]]> By: Hannah Gordon https://blogs.sydneylivingmuseums.com.au/cook/home-baked-bread/#comment-4705 Thu, 01 Oct 2015 13:41:00 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=12623#comment-4705 Dear Cook and Curator

The historical insight into bread making and oven design was both informative and inspiring. Must watch combustibles in kitchen, didn’t realise flour was so reactive.

I have been making bread for 25 years now and it is refreshing to read your no need to knead recipe. My starter is 23 years young and has performed in rigorously and gently kneaded loaves. It is definitely worth nurturing the humble loaf!

If I may add a tip it would be to lightly sprinkle a bit of water or spray dough with an atomiser just before baking it in the oven. Keeping a lid on the dutch oven whilst cooking has a similar effect.

Floury Thanks
Hannah Gordon

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