Brotform and Herb Bread – Take Two

After yesterday’s steep learning curve, I wanted to try another batch of Herb Bread in the brotform to see if I could get the dough out and bake a pretty bread.  So I made another batch of dough, coated the brotform with a lot of flour, and prepared our 12″ deep Dutch oven.


When I turned the brotform over, the dough came out immediately!

20140623-IMG_2241-2-Edit-1I made six 1/4 inch slashes in the bread and put the lid on the Dutch oven for the final rise before we added 19 coals in top and 10 underneath to bake the bread at 400 degrees F and pulled it off the heat when the internal temperature reached 210.

20140623-IMG_2244-Edit-1It worked!  This recipe works best in a 12″ deep Dutch oven and the brotform creates beautiful results!


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