Isand66's blog

Finally starting to get the hang of my Ooni Koda 16 pizza oven.  The dough had mostly Caputo 00 flour with a little fresh whole wheat and rye.  I used two types of sausages with one being chicken stuffed with cheddar and the other a pork variety with no nitrates or artificial anything.

The dough was fermented after being balled up and refrigerated for 36 hours.  I was very happy overall how this came out.  

3APR

I needed to make some nice soft buns for sandwiches and hopefully burgers if it ever stops raining.  I’ve made a version of these several times and they never fail to disappoint.

I really love the grains I’ve been getting from Barton Spring Mills and replaced the rye in the original formula with Rouge de Bordeaux freshly ground Whole Wheat.  I’ve been doing 2 passes through my Mockmill 200 sifting with a #30 and then a #40 to get a real fine whole wheat flour.

The butter and ricotta combination really made for a wonderful soft and open crumb.  These rolls came out excellent with toasted onions, smoked cheddar and black sesame toppings for a nice variety.

These are a rather high hydration dough when you take the water content of the ricotta cheese and eggs into account so be warned :).

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong, eggs, ricotta and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, butter, and starter (cut into about 7-8 pieces), and  mix on low for a minute.  I have a Ankarsrum mixer and mixed on low speed for about 20 minutes until I had a nice smooth dough.  It may take less time if using a Kitchen Aid so mix as needed.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Note: I have a proofer set to 80 degrees F. and only let it proof for 1.5 hours.)

When you are ready to bake remove the bowl from the refrigerator and let it set out in a warm place around 80 F temperature still covered for 1 hour.   Remove the dough and cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray. (Note: I made these 150 grams each on average)

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 450 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 435 degrees.  Bake for 20-30 minutes until the rolls have some nice color and the inside is around 200 degrees F.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 1 hour before eating.

 I made a version with purple sweet potatoes and no cheese a while ago which came out excellent so I figured I would give it a go but add some nice smoked Gruyere to change it up a bit. I actually thought I was using purple sweet potatoes but silly me didn’t realize I had baked yellow/white sweet potatoes. I actually enjoy eating these better than the purple ones which tend to be a bit dry, but of course you lose out on the purple color.

The whole wheat was milled and sifted twice using my MockMill 200 and a #30 and #40 drum sifter. The spelt I sifted once using the #30 and re-milled the second time on the finest setting with the stones just starting to touch. This really gives you a nice fine flour that’s not gritty at all.

I decided to add some cheese to the levain to change things up a bit. I’m not sure if it helped or hindered anything but the cheese flavor certainly is nice and pronounced throughout the bread. I added cubed cheese to the main dough since I wanted to really get some nice chunks in each slice. You could certainly grate the cheese and add it that way and it still will be tasty.

The final dough ended up sitting in the refrigerator for over 36 hours since I ended up getting called into work on Saturday expectantly so I wasn’t able to bake the bread until today, Sunday morning. The dough seemed to hold up pretty well all things considering. It may have been a tad over fermented but the crumb was okay and the flavor was excellent. This will make a great sandwich and go along with

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

After milling your flours add the starter to the water in the bowl of your mixer and break it up. Reserve about 30-50 grams of water to add after the autolyse.

Mix the flour with the water and starter for a minute and mix until just incorporated. Cover the dough and let it sit at room temperature for 30-60 minutes. Next add the rest of the ingredients and mix on low for 12 minutes (I use an Ankarsum mixer but if using a different mixer I would suggest mixing for around 4-5 minutes). Note: If your dough is not too wet add as much of the reserved water or more as needed.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

I decided last month to try and revisit making baguettes again. I had not made any in quite some time and my shaping and scoring skills were not up to snuff.

I decided to follow David Snyder’s famous recipe from The Fresh Loaf.com and baked them several times with a few modifications (because I just can’t help myself :)). I’m still not happy with my shaping and scoring so no pictures here…but the crumb came out excellent just like you want with a nice open honeycomb and crispy light crust.

Next I decided to add some additional % of whole grains and see if I could achieve a similar crumb and flavor but bake them a regular loaf using my brotforms. I used freshly ground whole wheat sifted 2x as well as freshly ground Spelt also sifted 2x. I added black and white sesame seeds which really tasted great.

I used the same timing and method as described in David’s post. The bread tastes great and was amazing grilled with some Havarti with dill cheese.

The crumb was disappointing. I’m not sure why it was not more open. I may have handled it too roughly but I’ve always found it odd that when making baguettes I’m able to get such an open crumb, but if I use the same dough for a regular loaf it’s rarely as open.

In any case, the increased amount of whole grains in this bake really brought the flavor up a notch in my humble opinion.

Here are the formulas for anyone interested:

A few weeks ago I tried making a new recipe I found from KAF for SD English Muffins that called for toasted corn meal. The English Muffins tasted great and the addition of the freshly milled corn meal really made a difference. I decided to try adding the toasted corn flour to my next SD bake.

This formula included some roasted white sweet potatoes and freshly milled whole wheat. The ricotta was added to soften the crumb along with some olive oil.

I was relatively happy with the outcome. The toasted corn meal did come through as much as I would have preferred but added to the other ingredients the overall bread had a nice soft crumb which was very flavorful.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Toast the corn meal/flour in a dry frying pan on medium for 4-5 minutes until fragrant. Make sure to stire so you don’t burn the flour. Let cool to room temperature before using.

Since I now use a Ankarsum I add the levain to the water first and then add the flour. If you are using a KA or Bosch you can add the levain after you do your autolyse.

I added the starter to the water and broke it up and then added the flour and potatoes and mixed to a shaggy rough dough formed. Cover the dough and let it sit at room temperature for 30-60 minutes. Next add the rest of the ingredients and mix on low for 10 minutes (if using a different mixer I would suggest mixing for around 4-5 minutes).

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

     I'm a huge fan of porridge breads.  I love the moist crumb filled with healthy and tasty grains.  There are so many different combinations of grains and other ingredients  you can add so it's so much fun to get creative and experiment.

This version had some fresh milled whole wheat and durum flour.  I added some maple syrup in with the porridge to make it a little sweeter.  The ricotta cheese and potatoes just added something extra to the moist crumb.  I like to use roughly mashed potatoes with the skins still mixed in for added texture.

If you're looking for a bread chock full of flavor, give this one a try.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the liquid is absorbed.  Add the remainder of the water and the maple syrup and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, eggs, maple syrup, mashed potatoes and salt and mix on low for 4minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 545 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack for at least 2 hours before eating.

  I’ve been making pretzel rolls for years and I’m always tinkering with my formula to make them better.  Recently I started adding some butter to soften them a little and I really like the results.

This version had some fresh ground whole wheat added which bumped up the flavor.  I was very happy with the taste profile on these.

I decided to get creative and used some pastry cutters I had to give them a cool look.  I also used some scissor cuts for some more fun.

If you haven’t tried pretzel rolls yet, give these a try.

One note, if you use pretzel salt like I do on a portion of the rolls, you cannot cover the rolls with anything or the humidity in the air will react with the salt and you will get mushy salted rolls.  It’s best to freeze any you don’t use right away.

Lye really does make a big difference.  I know a lot of people are afraid to use it, but honestly you are using such a small amount in the water bath that unless you pour it in your eyes, it will do very little to your hands, etc.  The lye really gives you the authentic pretzel flavor and look.

Caution:  When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

Formula

For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

Make the Levain

Add your seed starter (20 grams) to the indicated amount of flour and water and mix until incorporated.  Cover and let sit out at room temperature of in your proofer until nice and bubbly around 6-10 hours depending on your temperature.  Use immediately or refrigerate for a few days until ready to mix the main dough.

Procedure

Add the diastatic malt powder to the water and stir.  Add the flours in your mixing bowl and slowly add the water mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.

Next add the salt and butter (Softened) and mix for 6 minutes on low.    Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 2 hours.  Next divide the dough into pieces that are 110 grams each or 135 grams for larger rolls .  Shape as rolls and place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 450 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.  I actually use my Silpat non-stick sheets which work like a charm.

When ready to bake, score each roll as desired and sprinkle with pretzel salt or topping of your choice.  

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can’t wait any longer!

Note: you cannot store these in a plastic bag or covered really otherwise the salt will react with the moisture in the air and you will end up with soggy tops.  I place them in a paper bag and leave it open so the air circulates.

Enjoy!

I love the rich flavor Guinness adds to bread. The combo of fresh milled Barton Mills Danko Rye and Ruby Whole Wheat was a winner. The maple syrup helped add just the right amount of sweetness and the ricotta cheese helped create a moist open crumb.

I added some toasted onions to the top of the loaves by adding them to the inside of the bannetons. I love onions so this really took this one over the top.

This bread made excellent pastrami sandwiches with melted cheese and it was pretty good toasted for breakfast as well.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours and the Guinness together in your mixer or bowl for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  ricotta cheese, maple syrup and salt and mix on low for 10 minutes.  (Note: I used my Ankarsrum which mimics hand mixing so if you are using a different mixer 4-5 minutes may be sufficient).  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water). 

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 455 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

This is one of my favorite breads. I used freshly ground Durum flour and bumped up the % along with a slightly higher % of fresh whole wheat.

I cooked the grits and added some butter and grated cheddar cheese just because that’s the way grits should be eaten!

I was very happy with how this one came out. I love the softness the ricotta cheese adds to the crumb and the flavor the grits impart. It’s an excellent bread to grill with some good olive oil and throw on a fresh garden tomato with some mozzarella and your good to go :).

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours, and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  ricotta, cooked grits and salt and mix on low for 4 minutes.  (Note: with the Ankarsrum I adjusted the speed from low to medium).  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water).  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 455 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 A few photos from the summer gardens.....

This is a version of a bread I previously baked in January. I added some whole wheat in place of some of the AP flour in the original version.

I was very happy with how this one came out. The flavor was nutty with a nice moist open crumb. This was a perfect bread for grilling with some good olive oil brushed on and some melted cheese.

I really like the way the scoring came out as well :).

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours, egg yolks  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  cooked rice, olive oil and salt and mix on low for 4 minutes.  (Note: with the Ankarsrum I adjusted the speed from low to medium).  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water).  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 455 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.