First - this post is not meant to denigrate or replace Breadhead's great tutorial on how to make sourdough bread. There is a ton of great info in that topic, and most of it applies to baking any bread. But I'm sure there are some out there who would like to make bread, but don't want to mess with a sourdough starter or, (like me), don't care for the tang that sourdough gives bread.
I made this bread yesterday, and it turned out well, although I was not overjoyed with my efforts at scoring. I chose to divide the dough into two small batards and some dinner sized rolls. The darker batard was baked on a baking steel with steam. The lighter loaf was baked in an covered oblong clay baker at the same temp as the darker loaf, (actually at the same time), with the top removed after 20 min. It actually baked a bit longer because the crust was too light. I then baked the rolls on the baking steel with steam.
If you decide to try this, I suggest reading Breadhead's initial "how to" in his sourdough topic. I'd also suggest shaping as a boule until you are comfortable making the recipe. Then you can try other shapes. This video is great for how to shape dough.
I made this bread yesterday, and it turned out well, although I was not overjoyed with my efforts at scoring. I chose to divide the dough into two small batards and some dinner sized rolls. The darker batard was baked on a baking steel with steam. The lighter loaf was baked in an covered oblong clay baker at the same temp as the darker loaf, (actually at the same time), with the top removed after 20 min. It actually baked a bit longer because the crust was too light. I then baked the rolls on the baking steel with steam.
If you decide to try this, I suggest reading Breadhead's initial "how to" in his sourdough topic. I'd also suggest shaping as a boule until you are comfortable making the recipe. Then you can try other shapes. This video is great for how to shape dough.
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