Baking Bread in a Dutch Oven
CA Kate z9
5 years ago
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The Saturday White Bread......Flour Water Salt Yeast........
Comments (10)Bev, I almost always make highly hydrated doughs. I made another batch of this dough today and used it to make pizza, increasing the water from the 720g called for in the recipe to 820g. I used a portion of the dough to make two pizzas. The rest of the dough is in the fridge and will be used in a couple of days to make either bread or another pizza. One plain And one with homemade Italian Sausage and Black Olives. The crust was amazing. Partly, the dough and partly the way it was baked. I baked it on a preheated stone, but instead of the stone being on the bottom rack, it was on the second from the top rack. Preheated for an hour to 550ðF, the pizza was baked for five minutes, and then another two minutes under the broiler. ~Ann...See MoreStill More, About Longer Is Better (pix heavy)
Comments (6)FGOAS, "----Of course this leads to question (experiment) of whether moisture really matters for developing a good crust. I know many here downplay that." I have not done a side-by-side, but that is the whole idea of baking bread in a Dutch oven. Also, I had the opportunity of visiting the factory in Brazil where they make all the baking goods for Au Bon Pain (the bakery and cafe chain). Steam oven is what they use. I assume they have done all the rearch. triciae , "----Does the escaping moisture eventually get out of the silicon tube? The loaf browns through the tube? Do you wrap the tube the diameter that you want the finished baguette, say 2-1/3" before putting the end caps on?-----" Thanks Tricia. Yes, steam will eventually seep out of the tube, based on the BTUs of "latent heat of vaporization of heat" absorbed thru the silicone tube. Yes, as you can see from the pictures, the loaf browns very well inside the tube. Silicone is actually a fairly good conductor of heat, that's why they use silicone grease to mount heat senitive electronics on heat-sinks. The diameter of the tube is entirely up to you depending what you want the loaf to look like. I have done very skinny loaves almost like bread sticks, and I have done totally uniform round loaves for slices for some recipes. dcarch...See MoreBest single wall oven brand / model for baking bread and rolls
Comments (6)Please note that a CSO is not the same as an oven with steam assist. How want a real combination steam oven. Awesome tool. I love ours. Miele makes a really amazing CSO. If you have the option, get the plumbed model. You'll be more likely to use steam regularly, and it can make a big difference for a lot of dishes. There is a bit of an initial learning curve to figure out all the optimal settings though. So, be willing to experiment...See MoreHas anyone else's love affair with Le Creuset waned?
Comments (32)This is how far my "love" has waned. The girls tell me they want them, but just "haven't gotten around" to making kitchen space for them. The skillets are in my back store room, bottom shelf, behind the vacuum cleaner. Not a single color, they are red, orange, cream, green, and blue: The orange dutch oven is on a shelf in the garage, behind the cooler packs that we didn't use this summer because we didn't go anywhere: More skillets on another garage shelf, under the lights for the chicken brooder: And somewhere, maybe in the pole barn, I have a box of orange Le Creuset that isn't heavy cast iron, it's really old and made of something else. I bought it at the on line auction, thinking it was cast iron and was going to give it to Elery's middle son as a gift. He laughed when I offered them and told me he didn't want it even if it were cast iron, he has so much kitchen stuff, just like the rest of us, LOL. These were all bought at the auction, and some of the skillets appear unused, and none cost me more than $20.00. My kids or grandkids will use them, maybe, and they get occasional use here but not enough to get premium kitchen space. Even when I bake bread in a dutch oven I use my old Lodge that I got when I still went camping, because the Le Creuset is too big and makes a wide and flat loaf of bread. Annie...See Morebiondanonima (Zone 7a Hudson Valley)
5 years agoCA Kate z9 thanked biondanonima (Zone 7a Hudson Valley)CA Kate z9
5 years agoCA Kate z9
5 years agol pinkmountain
5 years agolast modified: 5 years agol pinkmountain
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5 years agoLouiseab
5 years agowritersblock (9b/10a)
5 years agolast modified: 5 years agoLouiseab
5 years agowritersblock (9b/10a)
5 years ago
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