Here's the fully baked version of the homemade Rustic French "artisan" bread in a boule that I was documenting halfway through in the very last post of my feed before this one. In the first 15 minutes of baking this at 500 degrees, the top of the dough was kept wet, by spraying it down right before baking and then covering it with the lid of a Dutch oven, trapping all that moisture in there as it perpetually evaporates and condenses; then in the second 10 to 15 minutes, the lid is taken off, allowing the top to dry out quickly and then achieve that perfect golden-brown crusty consistency without worrying about overcooking into burnt. This will be the hit of the dinner party later, I think!
P.S. The frosted top is achieved with rice flour, which retains its sturdiness under more water than wheat flour does. Once you spray the loaf down, then dust the top of that watery surface with the rice flour, and it will still remain in its powdery form at the complete end of baking.
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