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Ice. How to use it in baking.

Right after I launch my loaf on to my @brovn4bread and right before I cover it with the glass dome, I toss 2 little ice cubes in with the bread.

I do this with my @lodgecastiron dutch ovens as well.

The steam created by the melting ice keeps the outside of the dough softer for longer, giving the bread an easier time expanding, compared to if you didn’t have enough steam and the outer layer became too firm and resisted stretching and tearing.

The bread will naturally create steam if it’s covered but you can create more with a little splash of water or a couple ice cubes.

If you bake in an open oven on a stone or steel, make sure you have a tray of water making steam for the first part of the bake.

I talked the other day about the importance of a good score. You can see on this loaf how right at the front of the loaf, I miss-scored and didn’t go deep enough and sure enough I didn’t get as good of an ear lifting off there.

This may seem like a lot of little things to nail right at the end of bread making but remember, in order of importance for good bread, a good proof is first by a mile. Can’t do anything with poorly fermented bread. Master that, then work on the little details.

Oh and this was that same overnight autolyse recipe I’ve been doing. This one I did “same day”. I mixed in my #sourdough this morning and baked the #bread 7 hours later after a 6.5 hour proof and 30 minutes in the freezer before baking.

That recipe will be in version 6 of the ebook, out later this month. Remember all version 5 owners will get version 6 for free.
(rosehillsourdough.com)

Now. Dinner time 🤤
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