11 Comments

Is there an optimum size of Dutch oven to bake an ~900 g loaf of bread in? I have a Staub round - I think it is the 5.5 qt size and I find it maybe a little small - the sides of loaves are always a bit wrinkled from pressing into the folds of the parchment paper. Should I try my larger (7 qt) Dutch oven? Will the spring of the loaf still give the same height?

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I started making this tonight - excited to try it! I have 2 comments/questions. 1) the crusts, especially the bottom crust, of the toasted bread were very hard to break up. (I used instant coffee made with boiling water to make sure it was hot.) Would you suggest trimming the crusts off? 2) the dough seemed much drier than the oatmeal maple bread despite the same amount of water. Maybe due to not having something like the maple syrup? Any advice?

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I just finished baking this and it turned out well. It has nice roasted flavour notes and I added poppy seeds that I think go well, since I have a bunch I need to use up.

I had a couple questions after the bake, coming from the changes I made. What would you suggest if you start from frozen bread? I figured I'd just bake my frozen cubes longer at 300 F, but the 90 minutes it too for them to turn dark brown was maybe a little long. (Thankfully we're still running the heating here.) Second, if your bread soaker doesn't mash into a paste, would you recommend adding more hot water and subtracting cold water from the final mix? Mine mashed into smallish chunks and it took a fair bit of work in the mixing stage to break them down into the dough.

Thanks for an interesting recipe!

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I baked this yesterday. Unfortunately, I was not too smitten with the taste. Eaten as a sandwich, with cold cuts, it was okay. Sampled by itself, I found it noticeably bitter. Therefore, though it looked very attractive, no repeat.

I usually dry, grind, and toast my sourdough leftovers, using them as aromatics in new breads.

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