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Inverted Dutch oven bread ... getting better rise in my bread

StormbringerStormbringer Posts: 1,228
edited October 2017 in Baking
If you've got a cloche like @SciAggie this is probably preaching to the converted. I don't have one, but I realised I could get a much better rise from my bread by inverting the Dutch oven I was using and depositing the dough into the lid. The DO I use has a completely flat lid with a little depth, so it's absolutely perfect to receive dough from the banneton before baking. This means that scoring the dough became child's play, and very quick.

Details => https://thecooksdigest.co.uk/2017/10/20/inverted-dutch-oven-bread/

Bread recipe => https://thecooksdigest.co.uk/2017/08/18/crusty-artisan-bread/

@smbishop from memory, I think your DO has a flat lid so this could work well?

The finished loaf, SWBMO has been playing with her new lens:


The two parts to the DO pre-heated and ready for the dough:


Dough deposited into the lid, very quick score and spray of water:


The DO upside down ready to bake the bread:


Thanks for looking!

Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • Photo EggPhoto Egg Posts: 7,906
    I have a Lodge CI that I think will work this way...Nice. Thank you.
    Thank you,
    Darian

    Galveston Texas
  • reinhart36reinhart36 Posts: 186
    edited October 2017
     I realised I could get a much better rise from my bread by inverting the Dutch oven I was using and depositing the dough into the lid.

    @Stormbringer - beautiful loaf - nice work!

    I'm curious, are you saying you get better "oven spring" like this?

    Is it because you don't need to drop the dough down into the deep pot (which might collapse it some), and you can more gingerly move the dough into the shallow lid?

    Thanks for the feedback and tips.
  • Photo EggPhoto Egg Posts: 7,906
     I realised I could get a much better rise from my bread by inverting the Dutch oven I was using and depositing the dough into the lid.

    @Stormbringer - beautiful loaf - nice work!

    I'm curious, are you saying you get better "oven spring" like this?

    Is it because you don't need to drop the dough down into the deep pot (which might collapse it some), and you can more gingerly move the dough into the shallow lid?

    Thanks for the feedback and tips.
    Seems like inverted base would seal in more moisture unless you had a base and lid that fit very tight. Then you might get better cooking around the sides when you remove the base and it's only cooking on the lid. 
    Thank you,
    Darian

    Galveston Texas
  • StormbringerStormbringer Posts: 1,228
    Photo Egg said:
    I have a Lodge CI that I think will work this way...Nice. Thank you.
    @Photo Egg If it's this one I think it will. I don't have it myself but its pretty much the same shape as mine. Might be a little bigger.


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • StormbringerStormbringer Posts: 1,228
    edited October 2017
     I realised I could get a much better rise from my bread by inverting the Dutch oven I was using and depositing the dough into the lid.

    @Stormbringer - beautiful loaf - nice work!

    I'm curious, are you saying you get better "oven spring" like this?

    Is it because you don't need to drop the dough down into the deep pot (which might collapse it some), and you can more gingerly move the dough into the shallow lid?

    Thanks for the feedback and tips.
    @reinhart36 it's fully explained in the blog article, but a TL;DR version is that I can deposit the dough straight into the CI and score it very easily, the previous method was way more cumbersome and error prone. The scoring, and spraying with water afterwards (especially in the score groove) leads to the better oven spring. Also with more of the loaf exposed after removing the top, I get a more even browning of the crust.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Photo EggPhoto Egg Posts: 7,906
    Photo Egg said:
    I have a Lodge CI that I think will work this way...Nice. Thank you.
    @Photo Egg If it's this one I think it will. I don't have it myself but its pretty much the same shape as mine. Might be a little bigger.


    Yes, that's the one. Thanks
    Thank you,
    Darian

    Galveston Texas
  • StormbringerStormbringer Posts: 1,228
    Photo Egg said:
    Photo Egg said:
    I have a Lodge CI that I think will work this way...Nice. Thank you.
    @Photo Egg If it's this one I think it will. I don't have it myself but its pretty much the same shape as mine. Might be a little bigger.


    Yes, that's the one. Thanks
    Cool, good luck. Your DO is about 10% bigger than mine, so maybe up the ingredients a bit and use a 9 or 10 inch banneton.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • GlennMGlennM Posts: 809
    The dough is quite wet, it doesn’t fall over the side?
    In the bush just East of Cambridge,Ontario 
  • StormbringerStormbringer Posts: 1,228
    GlennM said:
    The dough is quite wet, it doesn’t fall over the side?
    No, it's fine. The whole operation of adding dough, scoring, spraying and putting the top on takes under 1 minute. If I was using a DO with a completely flat lid, as opposed to the slight curved dome I have, yes it would probably be an issue. But then I'd use the DO right way around.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • 20stone20stone Posts: 1,481
    That's a great looking loaf. 

    I don't have an invertable DO, but learned some of @caliking's tricks while we were turning perfectly great dough into meteorites in a DO in a live fire.

    He dumps the dough onto parchment paper (same benefits as inverted) and then lowers it into the DO, and then drops a couple of ice cubes between the parchment and the DO along the edge. It ice becomes steam very quickly, helping the spring. 


    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • NPHuskerFLNPHuskerFL Posts: 16,941
    Gee I never thought of inverting a DO :confounded: Good looking loaf man! 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • StormbringerStormbringer Posts: 1,228
    20stone said:
    That's a great looking loaf. 

    I don't have an invertable DO, but learned some of @caliking's tricks while we were turning perfectly great dough into meteorites in a DO in a live fire.

    He dumps the dough onto parchment paper (same benefits as inverted) and then lowers it into the DO, and then drops a couple of ice cubes between the parchment and the DO along the edge. It ice becomes steam very quickly, helping the spring. 


    Ah that's a neat trick!
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • texaswigtexaswig Posts: 2,226
    @20stone never heard that one. That @caliking is smart dude. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • smbishopsmbishop Posts: 1,966
    @Stormbringer ;
    I need to try this, thank you!!
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • HogHeavenHogHeaven Posts: 294
    I use this DO for baking boules. 
  • StormbringerStormbringer Posts: 1,228
    @HogHeaven what's the make and model on that? I've been looking for one that has a flat lid and a handle.


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Carolina QCarolina Q Posts: 13,011
    @HogHeaven what's the make and model on that? I've been looking for one that has a flat lid and a handle.
    Would this be suitable? No long handles, but short ones anyway.
    http://shop.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp
    Click Downloads for dimensions.

    Don't know it Lodge is sold there though.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • calikingcaliking Posts: 11,129
    That loaf looks fabulous!

    FWIW, I bought the one that @Carolina Q mentioned above, thinking that I could use it in the eggs as well. It's been my dedicated bread cooker, and has never been used in an egg. I wish I had bought the one with handles, as it is easier to manipulate than the one I have. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • StormbringerStormbringer Posts: 1,228
    @HogHeaven what's the make and model on that? I've been looking for one that has a flat lid and a handle.
    Would this be suitable? No long handles, but short ones anyway.
    http://shop.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp
    Click Downloads for dimensions.

    Don't know it Lodge is sold there though.
    Thanks for the recco, and Lodge is available here via those good folks at Amazon. The 5 quart DO very similar to the one I already use, a bit bigger though. It turns out that Lodge make something like the one @HogHeaven used, but a bit small at 3.2 quart ...


    ... and that got me thinking, I have the dome already, and Lodge make 10.25 and 12 inch CI skillets. So if one of those fitted the dome of the DO I have, we have a winner and I get a CI skillet out of it too. I'll check when I'm back in the UK, stuck in Switzerland in the snow at the moment.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • HogHeavenHogHeaven Posts: 294
    edited March 13
    I bought my lodge 3.2 quart Lodge DO from Amazon...   https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M

  • texaswigtexaswig Posts: 2,226
    @caliking you never say my loafs look fabulous. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • calikingcaliking Posts: 11,129
    texaswig said:
    @caliking you never say my loafs look fabulous. 
    That’s because I’m busy drooling over your tacos and stuff :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • StormbringerStormbringer Posts: 1,228
    HogHeaven said:
    I bought my lodge 3.2 quart Lodge DO from Amazon...   https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M


    Cheers, I'll look into getting one.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Photo EggPhoto Egg Posts: 7,906
    Picked these up last night. Clearance stuff at Walmart. @caliking ...one of these 3.2 qt handled ones has your name on it!
    Top one is a 6qt with legs. Bottom 2 are the LCC3.

    Thank you,
    Darian

    Galveston Texas
  • calikingcaliking Posts: 11,129
    Photo Egg said:
    Picked these up last night. Clearance stuff at Walmart. @caliking ...one of these 3.2 qt handled ones has your name on it!
    Top one is a 6qt with legs. Bottom 2 are the LCC3.

    I've shown uncharacteristic restraint since hearing about this sale :) 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 7,906
    caliking said:
    Photo Egg said:
    Picked these up last night. Clearance stuff at Walmart. @caliking ...one of these 3.2 qt handled ones has your name on it!
    Top one is a 6qt with legs. Bottom 2 are the LCC3.

    I've shown uncharacteristic restraint since hearing about this sale :) 
    Should I bring it to Athens Eggfest for you?
    Thank you,
    Darian

    Galveston Texas
  • calikingcaliking Posts: 11,129
    Photo Egg said:
    caliking said:
    Photo Egg said:
    Picked these up last night. Clearance stuff at Walmart. @caliking ...one of these 3.2 qt handled ones has your name on it!
    Top one is a 6qt with legs. Bottom 2 are the LCC3.

    I've shown uncharacteristic restraint since hearing about this sale :) 
    Should I bring it to Athens Eggfest for you?
    Well, shucks. If it literally has my name on it, I may just have to give it a home. I'll figure out logistics with you offline. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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