Dutch Oven Bread

Photo Egg

SciAggie said:

For sure he is getting great success. I'm not implying my way is better - I was just offering something to think about that might make managing the bread easier. Particularly if you slash a loaf and then have to drop it in a Dutch oven - I think plopping it on a pizza stone is easier. Others may have different ideas. Again, I certainly don't mean to sound like I'm some kind of know-it-all. I was throwing out an idea for discussion.

I only asked because I have never used a cloche. I did not know if it offered other benefits. Thank you for all the information. Hard to beat fresh bread off the Egg...or Oven.

SciAggie

@Photo Egg I don't think there is any quality of product advantage using the cloche. I have had my cloche since way before baking bread in CI became a thing - otherwise I would use CI as well probably. 
If you start using very high hydration doughs they become difficult to manage and you might find the method I suggested helpful. For example dumping a loaf from a banneton into CI requires good aim If you want to score the loaf with a lame you are required to reach down into a 500 degree CI oven - I would burn myself. If you don't deal with those issues however I doubt there is any reason to change from what you are doing. I hope this gives you information to store away.

GlennM

Made this tonight

Grillnugget

I'm about to try baking in the egg but I'm not sure of the process. Does the CI Dutch oven need to be in the egg heating up to 450 and then add the dough or do I place the dough in the DO and when the egg is up to temp place all into the egg?

dogfoot

Yes put the DO on the PS heat to 425  put the dough on a piece of parchment paper, set it inside 30 min with the lid on and 15 min with the lid off

Grillnugget

Thanks dogfoot 

dogfoot

GlennM

I preheat to 475 and just drop the dough gently in the DO. Carefull, it's real hot!

Grillnugget

First bake is in the book. 

SoCalTim

@Grillnugget - Looks fantastic!

GlennM

Made another one. I'm on holidays and don't have a scale but I'm still very pleased with the results

blasting

SoCalTim said:

@Chubbs  .. It was actually really simple, 3 cups King Arthur all-purpose flour,1/2 teaspoon rapid rise yeast 1/2 teaspoon salt, 1& 1/2 cups of water.

Fold ingredients gently (as not to bruise the dough) into each other .. cover overnight.

I think I'm going to give this a go.  Thanks for the recipe.  No eggs?  Dough sits 18 hours on counter or in the fridge?  Thanks.

SoCalTim

blasting said:

SoCalTim said:

@Chubbs  .. It was actually really simple, 3 cups King Arthur all-purpose flour,1/2 teaspoon rapid rise yeast 1/2 teaspoon salt, 1& 1/2 cups of water.

Fold ingredients gently (as not to bruise the dough) into each other .. cover overnight.

I think I'm going to give this a go.  Thanks for the recipe.  No eggs?  Dough sits 18 hours on counter or in the fridge?  Thanks.

It sits on the counter, it actually can go as long as 24. I made the dough at 5pm on Saturday and starting baking 'round noon. No eggs.

SciAggie

@SoCalTim That kind of dough is what got me back into baking. I can make the dough at night before I go to bed, and then bake the next day when I get home from work. The long development time makes it work for me - and the bread is excellent.

dldawes1

Bump.

Sorry folks, just looking for any naysayers out there who might try to talk me out of this bread method !!!!!

I'm salivating and drool is running down my chin as I read this thread !!!!!

I have to try it soon....thanks everyone for sharing !!!!

stonedog03

No knead bread, baked in a enameled dutch oven.  I encourage you to try it as you won't be disappointed.

dldawes1

stonedog03...any particular no knead recipe/instructions ??

Here are the basics gleaned from this thread...

SoCalTim Posts: 1,510

January 11

@Chubbs  .. It was actually really simple, 3 cups King Arthur all-purpose flour,1/2 teaspoon rapid rise yeast 1/2 teaspoon salt, 1& 1/2 cups of water.

Fold ingredients gently (as not to bruise the dough) into each other .. cover overnight.

stonedog03

This is what I'm using, the only change being that I add the flour by weight (King Arthur Flour) :

Basic No-Knead Bread
Slightly adapted from Jim Lahey’s My Bread

Ingredients:
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.

2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.

3. Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.

4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.

5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.

6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

dldawes1

Next question from bread newbie....on room temperature.

My kitchen area stays around 68F....is that close enough....does it take longer for rising at a few degrees cooler temp?  Will it still rise at a few degrees lower temp?

Yeah, I'm an analyzer....I know !

stonedog03

That temp should be fine.  Get at least the 12 hours of rise time.

mrs_story

dldawes1 said:

Bump.

Sorry folks, just looking for any naysayers out there who might try to talk me out of this bread method !!!!!

I'm salivating and drool is running down my chin as I read this thread !!!!!

I have to try it soon....thanks everyone for sharing !!!!

dldawes1 -- did you ever bake bread in the egg?  I've been lurking about here & there, trying to gather information.  I think I want to give it a shot this week.  Curious to see how yours turned out. 

GrateEggspectations

Just thought I'd chime in and say that I'm loving these bread posts. Looks fantastic. My wife is a most-excellent baker and I've been asking her to help me make some bread on the Egg, but we haven't gotten the time just yet. Maybe I can show her some of the mouth-watering pics from this post and twist her arm to make some with me.

SoCalTim

GrateEggspectations said:

Just thought I'd chime in and say that I'm loving these bread posts. Looks fantastic. My wife is a most-excellent baker and I've been asking her to help me make some bread on the Egg, but we haven't gotten the time just yet. Maybe I can show her some of the mouth-watering pics from this post and twist her arm to make some with me.

The family that 'bakes' together ... stays together. 

NPHuskerFL

Good looking loaf.