Timely bread in more ways than one

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After seeing this ThermoWorks article this morning, I decided it was high time I made soda bread for the first time – the result above. This late date is slightly embarrassing since I’m of Irish extraction (100%, I think) and this is maybe the twenty-fifth or thirtieth kind of bread I’ve made.

Several years ago, I bought the pictured 3.5 quart KitchenAid Dutch oven (alas, long-discontinued) to get a better shape on the sourdough boules I bake, and figured its smaller size would probably help with this fairly wet dough as well, and it did indeed. It probably sped the baking a bit, too. When I took the lid off at 40 minutes, the central temperature was 203°F/95°C, just a couple degrees and minutes from being done.

It’s a fast and tasty bread. I’ll be making it more often than never from now on.

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