The major difference was that I used baking powder in the batter. Perhaps this is cheating, but at this point, I'm willing to make some sacrifices. The injera still wasn't great, but it was at least edible.

As to the other details, I used 50/50 ivory teff and AP wheat flour, 175% hydration, and I gelated 16oz of the batter with 24oz hot water. The baking powder was mixed in just prior to cooking, although I think next time I'll try self rising flour instead of AP.

The main distinctive factor was that I went out and got a bunch of fresh basil and oregano, steeped them in warm oil, and then used them to top the focaccia. It came out pretty well, although perhaps slightly undercooked.

I've also started a sourdough rye. More on that later.

On Sunday I made another attempt at dutch oven bread, this time an unenriched loaf. I didn't have a lot of time, so I couldn't do pure sourdough. But I did want some sourness, so I used some starter in addition to poolish as a pre-ferment.

I wasn't really working from a recipe or anything, so I just kinda improvised. I ended up with about 400g each of poolish and sourdough starter. To that I added about 600g of bread flour, some salt, some instant yeast, and enough water to bring it to about 70% hydration.

I let it rise in a plastic tub, then moved it to the dutch oven to proof. After an hour of proofing, I placed the oven in a preheated 550°F oven to bake with the lid on for 20 minutes. Then dropped the temp to 450° and uncovered for 20 more minutes.

It turned out just fine. Not exceptional, but quite tasty (if large. 12in is just too big for a loaf.)

It has been a while since I've written anything about bread. And since I've baked bread, too! I wasn't up for a full sourdough cycle, so I decided to try a quick experiment: simple, fast, direct dough white bread, but baked in a dutch oven.

It worked just fine. I got a 12in diameter, 2in tall disk of perfectly tasty, and very fluffy, bread. I mean, it isn't award winning or anything, but I didn't really expect much from 3 hours of fermentation.

The dough was pretty standard enriched white bread, probably about what you'd find in most bread-maker recipes. Perhaps a little wetter than average, but not by much. The dutch oven was a cast iron 12in Lodge camp oven (some of my readers probably know this oven well). I let the dough proof in the dutch oven, then put them both in our kitchen oven, preheated to 400°F to bake. I baked 20min with the lid on for steam, then uncovered for about 20 more minutes to generate top crust. That seemed to work out decently, but of course the sides touching the iron directly had a much crispier crust.

The loaf came out of the oven perfectly, so there was minimal cleanup required. I may be testing out the dutch oven baking technique more throughly over the coming days. It certainly is easy.

I used the stand mixer for the first half of kneading, but did the second half by hand. In the process of hand kneading I probably worked another little bit of flour in, bringing the hyrdration down a bit more.

Once again, I proofed in my ghetto bannetons. It seemed to go well. I let them proof in the oven after a warm cycle (the dough was at 75°F) for a grand total of 2.5 hours. The last half hour was out of the oven, while it preheated.

I put the stone and the bread on the second from top position, so that it got radiant heat from the oven ceiling. The cast iron went on a lower rack. I think next time I might put it on the oven floor again. It gets much hotter there, although that does mean it throws off more fumes as it heats up. Hopefully after a couple cycles of that without reseasoning it will be done burning.

The loaves did not get quite the loft I was hoping for, possibly from the aforementioned high acid load. Still, they came out pretty reasonably shaped.

Neither the crust nor the crumb were perfect, but overall I'd give the loaves high marks.

Second, it stuck to everything while I was shaping it, so I had to handle it a bit less gently than I'd like. By the time I had it shaped and in bannetons, I'm pretty sure it had lost all its gas.

Interestingly, the dough rose to double its size entirely in the fridge. I'm guessing this was in part due to the fact that I had a fairly large mass of it in a single container, so it took a long time for the center to cool. The fridge only about 41°F, which is warmer than I'd like, too.

When turned out of the bannetons, the loaves instantly oozed to a very flat shape.

This time, I put the cast iron griddle on the floor of the oven (where it got scorching hot and started to smoke), the stone on the first rack near the bottom, and nothing on the top rack. When I put the loaves in, two went on the stone, and two on a cool baking sheet on the top rack. Half way through, when I rotated the loaves, I removed the baking sheet from under the top two, putting them directly on the oven rack (well, on parchment directly on the rack).

As the loaves came out, the ones on the stone had a well done bottom crust but a shitty top crust, and the ones on top had a well done top crust but a shitty bottom crust. Perhaps next time I'll try just two loaves, on the stone, with it in the top rack spot.

Boy do I want a brick oven. I've got most of a plan worked out in my head, but I need to formalize it on paper.

The dough has 300g of KA bread flour from the leaven and 500g of KA AP flour, and is about 62% hydration. The last batch was 64% to start, but I had to feed in a lot of flour at kneading time to get it to a sane consistency. This time, the dough is still a little wet. I think the lower protein content of the flour means less water is needed. Next time I'll target about 60%.

I'm still waiting for Whole Foods to get back to me on the 50lb bag of Giusto's flour. Once that comes in, I'll probably just work solely with it.

I really like working with the metric system. It makes the math so much easier. I have no idea why I didn't switch sooner. Actually, I take that back, I do know why; I blame Peter Reinhart.

This turned out to be a stupid idea. It was hard to implement and resulted in the loaves sticking and stretching in various places during the loading process, and was just generally a bad scene. I think the loaves all ended up OK overall shape wise, but there is some noticeable damage.

The loaf that was on the sheet pan instead of the stone has a completely black bottom. I knew that metal would conduct heat faster and thus burn the loaf faster, but I didn't think it would be quite this bad. I think I just need another pizza stone, and to use both racks in the oven, instead of just putting cast iron mass on the second rack. Or, a larger pizza stone that fills more of the rack.

All that said, the bread actually turned out quite tasty. It had a much chewier crumb than previous attempts, and a more open structure. The crust on the burnt one was very good (other than the burnt part, of course). The other crusts were OK, but not stellar. Overall, probably an A- (but my standards are very high these days).

Which brings me to another difference in this batch: much less protein. I've been reading a bunch of things which suggest I may be using too high a protein flour for the type of bread I'm trying for. So, yeah, less protein. We'll see how it goes.

And the final difference is that I went for two leavens of 100% sponge, instead of my normal one at 100% and one at 60% or so. Also, this time the leaven is a little more of the total mass of the dough. 200g of the 800g total come from the leaven.

Also, I'm moving from keeping a 100% sponge in the fridge as a storage sponge to about 60%. I think this will help it keep more yeast alive for the periods I generally leave it.

Not identical to what I want, but pretty close.