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Lesson

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Kind
Lesson
Id
lesn-c948663b4e491f0…
Props
16
Edges
0
v:Lesson:lesn-c948663b4e491f0a92f51cea64a2f0e8

Properties

KeyValue
bodyHeat the oven to 500°F with the Dutch oven and its lid inside for at least 45 minutes. Turn the cold loaf out onto parchment. Score it with one confident cut about half an inch deep, the blade held at a shallow angle. The cut is where the loaf will open; without one it tears wherever it's weakest. Lower the loaf into the pot, lid on, and turn the oven down to 475°F. Bake 20 minutes covered: the trapped steam keeps the crust soft so the loaf can expand. Remove the lid, lower to 450°F, and bake 20 to 25 minutes more, until the crust is a deep chestnut brown and the centre reads 205 to 210°F. Cool on a rack for at least an hour, two if you can stand it. The crumb is still setting, and a loaf cut hot will seem gummy even when it's perfectly baked.
content_kindtext
content_refnull
course_idcourse-a2f621eb91c66d28b19b044d2a35bdfb
created_ts_ms1791172843135
duration_seconds540
idlesn-c948663b4e491f0a92f51cea64a2f0e8
max_attemptsnull
module_idcmod-f0ede950f6e3aa74feda829449791bbf
order_index2
pass_percentnull
release_after_daysnull
release_at_msnull
requires[]
titleScore and bake
updated_ts_ms1791190341413

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