Thread: Who bakes bread?

Originally Posted by MikeB52

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Crumb shot as requested.


Made my canned chili lunch superb.
Regarding bake times and technique, I use a Dutch oven for the round loaves, and just a thick stone in the gas oven for the long loaves, second from lowest rack.
Oven set to 500 for first 25 minutes, then I remove the Dutch lid and drop temp to 480. The long loaves are done 10mminutes later, the Dutch take 25 total additional with the lid off.
Also need a steam tray under the stone with enough water to steam 15 minutes, to allow for the oven spring.
Hard white and atta blend, 75% white, 25 atta. Gives it whole grain goodness without being heavy..
Cheers gents.

Will the bottom burn ...with the Dutch oven bread ? I go about 15 minutes with the lid off...I get scared it will burn.....

Well, mine doesn’t burn.
I place it on parchment paper in The Dutch, and the bottom is shielded by the steam tray underneath. Also could drop the temp another 10 to be safe, or raise the rack to mid tier if your Dutch oven will fit.
I like the crust dark brown as well so it’s got an almost charred profile, but still not burnt.
All needs to be adjusted for your oven and area..

Originally Posted by MikeB52

Well, mine doesn’t burn.
I place it on parchment paper in The Dutch, and the bottom is shielded by the steam tray underneath. Also could drop the temp another 10 to be safe, or raise the rack to mid tier if your Dutch oven will fit.
I like the crust dark brown as well so it’s got an almost charred profile, but still not burnt.
All needs to be adjusted for your oven and area..

Yes..I use parchment paper too...I don’t need to steam with the cast iron Dutch oven ...correct ? Also when you remove the lid...do you remove the parchment ..or just leave it in..? I want that dark crust !

Originally Posted by nessmuck

Will the bottom burn ...with the Dutch oven bread ? I go about 15 minutes with the lid off...I get scared it will burn.....

A Dutch oven is fairly common for boules. It is not any more prone to burning than a pizza stone and probably not much more than a cold baking tray.

I just use a baking tray and my bottoms tend to be pale. But when I use the fancy loaf pan with the lid (homemade wonderbread style) the color is pretty consistent all around. So I would guess that the preheated Dutch oven evens out the heat and evens out the crust. Note the "guess", though.