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

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Stormbringer
Stormbringer Posts: 2,070
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!

-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • Photo Egg
    Photo Egg Posts: 12,110
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    I have a Lodge CI that I think will work this way...Nice. Thank you.
    Thank you,
    Darian

    Galveston Texas
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  • reinhart36
    reinhart36 Posts: 253
    edited October 2017
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    Stormbringer said:
     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.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    reinhart36 said:
    Stormbringer said:
     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
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  • Stormbringer
    Stormbringer Posts: 2,070
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    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.


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,070
    edited October 2017
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    reinhart36 said:
    Stormbringer said:
     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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Photo Egg
    Photo Egg Posts: 12,110
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    Stormbringer 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
    Thank you,
    Darian

    Galveston Texas
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  • Stormbringer
    Stormbringer Posts: 2,070
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    Photo Egg said:
    Stormbringer 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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • GlennM
    GlennM Posts: 1,365
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    The dough is quite wet, it doesn’t fall over the side?
    In the bush just East of Cambridge,Ontario 
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  • Stormbringer
    Stormbringer Posts: 2,070
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    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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • 20stone
    20stone Posts: 1,961
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    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. 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    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
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  • Stormbringer
    Stormbringer Posts: 2,070
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    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!
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • texaswig
    texaswig Posts: 2,682
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    @20stone never heard that one. That @caliking is smart dude. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • smbishop
    smbishop Posts: 3,053
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    @Stormbringer
    I need to try this, thank you!!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • HogHeaven
    HogHeaven Posts: 326
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    I use this DO for baking boules. 
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  • Stormbringer
    Stormbringer Posts: 2,070
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    @HogHeaven what's the make and model on that? I've been looking for one that has a flat lid and a handle.


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Carolina Q
    Carolina Q Posts: 14,831
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    Stormbringer said:
    @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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • caliking
    caliking Posts: 18,731
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    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.
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  • Stormbringer
    Stormbringer Posts: 2,070
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    Carolina Q said:
    Stormbringer said:
    @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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • HogHeaven
    HogHeaven Posts: 326
    edited March 2018
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    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
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  • texaswig
    texaswig Posts: 2,682
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    @caliking you never say my loafs look fabulous. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • caliking
    caliking Posts: 18,731
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    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.
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  • Stormbringer
    Stormbringer Posts: 2,070
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    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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Photo Egg
    Photo Egg Posts: 12,110
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    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
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  • caliking
    caliking Posts: 18,731
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    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.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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
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  • caliking
    caliking Posts: 18,731
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    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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