glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Another new technique learned today - Dutch oven method. It’s all a bit of a faff but it turns out a good loaf.
For sourdough, dutch oven is my preferred method and is no faff at all. (At least it isn’t for me but I’ve done it a hundred times.). It creates the perfect environment for a good rise and crust.
How do you use the Dutch oven cold into a hot oven, start from cold oven, heat Dutch oven in the oven first?
My pot (minus lid) goes into the oven when I switch it on to heat up. When my dough is ready to bake, I transfer it to the pot in a silicone sheet, then pour some water between the sheet and the pot to create plenty of steam and drop the lid on before putting it back in the oven.
I have a more detailed description of my routine somewhere in this thread with photos of each step. When I find it I’ll link it here.
Edited to add: here’s the post.. https://www.cyclechat.net/threads/the-bakers-thread.228233/post-6009614