![Dutch crunch bread taste like](https://loka.nahovitsyn.com/222.jpg)
![dutch crunch bread taste like dutch crunch bread taste like](https://www.whiskaffair.com/wp-content/uploads/2020/02/DutchCrunchBread_Step2-720x480.jpg)
I will say my method of proofing is a bit unorthodox - I basically cocoon the bowl with the dough in it inside a nest of blankets with a heading pad. I think I cut it open too early which is why the inside is a bit sticky looking, that's my bad. It's also lost a bit of the nice crunchy shell from the first try - it just feels hard now, rather than crisp. The outcome was, once again, a good looking loaf, but although it's less flour-tasting it's still not good by any standards. I also kneaded a bit more than last time. Round three I went with the same recipe from #2, but this time I tried bread flour instead of all-purpose. Although the dough was a better texture while working with it, the flavor was even worse this time - we threw it straight in the trash. I again followed the measurements precisely, although learning from the tasty recipe I preheated my dutch oven with the oven itself, and put the dough straight in once it had come up to temperature. I figured the issue was the flour to wet ingredient ratio so I tried a different recipe. It was okay toasted and smothered in garlic so we struggled through it, but it really didn't taste good.
![dutch crunch bread taste like dutch crunch bread taste like](https://acookwithin.com/wp-content/uploads/2020/07/tiger-bread5.jpg)
The bread looked fantastic, had a great crunch and gluten development, and tasted disgustingly of flour. I probably ended up adding about a half cup more flour total trying to get the texture to seem right. I followed it fairly diligently but found that my dough was way too wet. My first attempt I tried this recipe by Tasty. TL:DR My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts.
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