I'm about to bake a couple of loaves and I thought I'd try baking them in a dutch oven but I am a bit trepiditious about the transfer of the proofed loaves to the dutch oven. Any tips?
Login or Signup to add your comment.
I have been trying this lately, using cast iron casserole pots. I have tried it with both a hot and cold pan. The results have been similiar and I think putting the proofed loaves directly into the cold pan is the easiest way to go.
Even if you don't set it down perfectly into the hot pan, the bread will bake up nicely. Move as quickly as you can, pick up the proofed loaf with your hands and drop it into the hot dutch oven.
I've only tried the dutch oven thing once. I used patchment paper under the proofed loaves and dropped it in using the sides of the paper. It worked well. Ive also heard of people using a baking stone and putting a cold pot on top of it. I haven't tried this because my oven is too small. Good luck and don't get burned.
been using the dutch oven technique for a few month. love it. baking paper, slash, transfer. works no sweat. good luck!
I didn't have much luck with it. I didn't get burnt but the loaf that I backed on a flat baking tray had better oven spring, colour and crust than the one I did - all other things being equal. That said, neither loaf turned out as well as I had hoped. Things seemed very promising after the first proof but in the end the loaves were flat and pretty dense.
Ah, well, try, try and try again.
How long did you bake it for?
I get very good rise, colour and crust on 35-40 mins with lid on and 12-14 mins lid off. I have the tray of water at the bottom of the oven. I don't really have a choice in using a dutch oven, as my oven doesn't close properly.
I hope you are more successful next time.
I was baking in an "Evahot" which is like an electrical Aga. I'm no sure if it was hot enough. And I didn't really preheat the cast iron pot properly. I tried some other loaves in a differnt oven with a pizza stone and that worked out much better.
Could try using a bread tin or prove it in the pot first,
then bake it.
Here in Australia we called the Dutch Oven a camp oven.
Burry it in hot coals, used for damper or soda bread ( Bushmans loaf. )
Best of luck,
Or Sign up with us.
by Graham & Maedi
368 people online - 23,883 posts and counting!
© 2013 Artisan Baker