r day, and I've been dying to try it out. I believe it is a new model in the Lodge line-up. It has a lid that doubles as a skillet. I got the 5 quart model from Amazon.Second, I used 500 grams of my standard Costco flour and 500 grams of Hodgson Mill Organic Whole Wheat less the 1/3 cup of Bob's Red Mill Vital Wheat Gluten that I added to make 1 kilogram total, with a 75% hydration. The Vital Wheat Gluten is often recommended for course whole wheat flours to help hold in the gases during fermentation. I didn't do the window pane test, but will next time. I'd like to try this VWG for pizza dough.
I made the dough right after work yesterday and let it set on the counter, covered in a plastic container. I heated up the oven this morning around 3 AM and baked the boule first at 475 (convection) in the pot and after 20 minutes removed it for browning. It didn't rise as much as I expected. I haven't cut into it yet, but I'm sure it will be good. But could be better. I may use more dough next time. This was roughly half of the whole batch.
I formed the epi last, and it had more time to rise. It came out fantastic. I had a hunk of it for breakfast with a second cup of coffeee. The picture only shows about half of it. I used the rest of it for sandwiches for lunch. Is it noon yet?
