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Yeeeeeee Ha!!! French bread success.

Nature BoyNature Boy Posts: 8,243
edited November -1 in EggHead Forum
I am stunned. Second attempt was superb. I made two loaves, slightly smaller than last time. They rose for the third time very nicely and I cooked the first one at 400 dome (after the fire matured enough to have minimal smoke.....let it slowly build up from 300 to 400, and heated the ceramic thoroughly). On the second loaf, I let the dome temp creep up in the 430 range, and the pizza stone was already hot. [p]The first loaf I sent off with my wife, kids and mother in law. They left 5 minutes after I pulled off the first loaf. Put it in a loose paper bag, and sent them on there way. I betcha the car was full of smells.[p]The second loaf I pulled of after 30 minutes at 425 dome. Rested 45 minutes, and carved off a piece to try. I was a bit nervous that it would be heavy textured, but it was shweeeeet!! I kept carving of more. Then more. Then more.[p]I can see room for improvement, but the crust was so nice that little pieces flew off when i carved it. I'm hooked.[p]Took snail pictures I will post someday.
Oooh. I can still taste it. Going back for more.[p]Thanks y'all.
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