After you baked the loaf, while it’s cooling, you really should prop it up against something to allow it cool on all side instead of the bottom steaming. You will get a harder crust.
Good work, congrats! One thought: perhaps your oven is not calibrated correctly? As per Ken Forkish's book, that bread is baked at 475F. If after 30 minutes you uncovered the pan and baked an additional 20 - 30 minutes, the bread should have come out looking much darker than yours. My oven runs 25F too hot. Many ovens are off by this much or more, some too hot and others too cold. You can buy a cheap oven thermometer and check for yourself. Best of luck.
After you baked the loaf, while it’s cooling, you really should prop it up against something to allow it cool on all side instead of the bottom steaming. You will get a harder crust.
Good work, congrats! One thought: perhaps your oven is not calibrated correctly? As per Ken Forkish's book, that bread is baked at 475F. If after 30 minutes you uncovered the pan and baked an additional 20 - 30 minutes, the bread should have come out looking much darker than yours.
My oven runs 25F too hot. Many ovens are off by this much or more, some too hot and others too cold. You can buy a cheap oven thermometer and check for yourself. Best of luck.
Thanks a ton! Your video is really helpful
I followed Ken's directions to a T. My dough was very dry. Watching the video it seems you put a lot more water in.
Interesting that you put the bread on the banneton cover and not the basket itself. Turned out looking really good though!
Keep up the good work, Rachel!
I like your vids i wish i can meet you because you know some good places to eat and bake
I am a woman, not a guy. Good way to lose a viewer.
"guys" is a colloquially gender-neutral term, especially when used in a greeting like "hey guys!"
Get over yourself
I agree.. I say, Hey guys when our staff with mostly women meet.. They know it means a group of people... LOL, must be a Lib Femanist. @@reyshah426