So two mornings ago I started a pre-ferment for the same whole wheat recipe I made last time, intending to bake it in the Dutch oven for a better shape and crust. Come evening, lo and behold, we were out of white flour, and low on whole wheat. So I used rye to make up the difference and kneaded in the pre-ferment and let it sit overnight to develop further and end up like the no-knead recipe. Shaped, rested, then dumped into the hot pot (seam-side up, which avoids having to score a blob at the bottom of a 450˚ casserole) then baked, it came out pretty well. The crust is the best yet, and the crumb is lovely. The change in flour wants a pinch more salt for flavor and a bit more water for crust, but overall a winner. The Dutch oven method guarantees a beautiful shape, and a better crust than most home ovens can achieve. I’m going to use it for most loaves from now on. Steaming, schmeaming.
