Can I cook in the oven, on a tray, without a pan? It still tasted great, just slightly less fluffy. This is likely because more steam was able to escape from the pan, so the crust of the bread set a little more quickly. ![]() The crumb texture is a little more dense.The seams in the bread didn't open out quite as much.You can see it didn't rise quite as high.The middle column of images shows bread baked in a regular pan. Yes, you can use a large (approx 25cm/10" diameter), oven-proof pan with a well-fitting lid.Īs the sides aren't as thick, and the lid isn't as heavy as a dutch oven, you will get slightly different results. Leaving the lid on would result in paler bread with a chewier, rather than crisp, crust. The lid is removed for the last 10-15 minutes of baking to allow that crust to crisp up and turn beautifully golden. If the crust sets immediately, then the bread can't rise and you get a heavy, dense loaf.Įnsuring the crust stays soft initially helps the bread to continue to rise so you get a lighter, softer bread. The steam helps to prevent the crust from setting on the bread right away. It's this steam that helps bread to rise to it's full potential (with a little support from the sides of the pan). The thick sides and base of a dutch oven help to ensure even baking of the bread, whilst also providing a sealed environment to trap in steam. Remove from the oven and allow to cool completely on a cooling rack before slicing and serving.Place the lid on top and bake for 30 minutes, then remove the lid and bake for a further 10-15 minutes until golden brown.Tip the dough out of the proving basket onto a piece of baking parchment, so it's SEAM-SIDE UP and carefully lower the bread into the Dutch oven, holding onto the edge of the parchment.Meanwhile, preheat a Dutch Oven in the oven.Turn the dough over, finish off rounding it out and place in a well-floured proving basket or floured bowl - SEAM-SIDE-DOWN.Continue this, pulling the dough in all the way around until the dough no longer wants to stick in place ( see the video for a visual on this).Tip the dough onto a well-floured surface and shape the dough by grabbing a piece from the outside and pulling it into the middle.Place the dough in an oiled bowl, cover and prove for 1 hour - until doubled in size.Mix together until fully combined, then knead for 10 minutes using the dough hook attachment on your food mixer, or knead on an oiled work surface using your hands. Add the yeast, sugar and warm water to a large bowl and leave for 5 minutes, until the yeast starts to foam.But again, I'll talk about what to do if you don't have one in the tips below.įull recipe with detailed steps in the recipe card at the end of this post. A bread proving basket will substantially improve the Artisan look of your bread (that lovely flour ring pattern on the bread) and will help you to achieve that lovely craggy top.I've included info in the tips below on alternatives and what to expect (including pictures) if you don't have a Dutch Oven. A Dutch Oven will give you the best, most even and perfect light crunchy exterior.If you REALLY don't want to knead then I've included some info in the tips at the bottom of the post so you don't have to do it. Does need kneading - but you can use your food mixer with a dough hook if you have one.Well, actually I have stopped making it for a little while because I ran out of flour and yeast.īut hopefully, it will arrive with my next shopping delivery □Īfter a whole lot of testing, I'm sharing all of my tips to get the best possible result. I've finally cracked the code to making bread that not only tastes fantastic but looks so pretty too! ![]() Lazy lunches with soft, warm, crusty buttered bread or serve it toasted for breakfast, slathered in jam. This recipe uses a Dutch oven, but I'll show you how to get great results without one too. I'll share the secret to getting a lovely craggy top WITHOUT having to slash the bread with a knife. ![]() Using 5 ingredients, this bread is easy to make. A beautiful Artisan bread with a soft interior and a light crispy crust.
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