[jjbrr]

OK, thank you. I realize that I always slash the top, but the loaf still finds a way of deforming itself while it bakes, so maybe even something as simple as slashing it properly will improve the quality. I guess that's the sort of attention to detail that makes baking difficult for me.

I'll also pick up a digital scale. Is it safe to assume that recipe can be doubled without any consequences?

[hrothgar]

jjbrr, on 2013-April-29, 08:11, said:

OK, thank you. I realize that I always slash the top, but the loaf still finds a way of deforming itself while it bakes, so maybe even something as simple as slashing it properly will improve the quality. I guess that's the sort of attention to detail that makes baking difficult for me.

I'll also pick up a digital scale. Is it safe to assume that recipe can be doubled without any consequences?

I haven't had any trouble doubling or even tripling recipes.

You also might want to pick up a Johnson 419 temperature controller and using this to make a proofing box
Really takes a lot of the variance out of your initial rise

http://forum.norther...=wiring+diagram

[Phil]

I think this is the same recipe they have at Le Crueset stores:

Bread Article

We have a 5.5 qt french oven that has held up amazingly well over the years (unlike their cast iron pans, which are crap).

We've tried this bread recipe a few times. The first time or two, the bread would have a doughy center like the photo.

Its imperative that you pre-heat the oven. It needs to be very hot when the bread goes in.