The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no-knead, high hydration, cold oven - Help!

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KipperCat's picture
KipperCat

no-knead, high hydration, cold oven - Help!

The first time I baked a no-knead loaf in a cold oven, it came out perfect. It was made with bread flour. I don't remember if I greased the pan, or what the oven temp was.

The next 3 loaves have stuck big time. They were -

whole meal spelt, greased with butter, baked in corningware

bread flour, greased with butter, baked in pyrex

multigrain, greased with safflower oil, baked in stainless dutch oven

For those of you who start NK or other high hydration doughs in a cold oven, do you grease the pans? Is there some secret I'm missing? The doughs all seemed decently developed beforehand. The first two tasted fine, once I got them out of the pans. The 3rd loaf is still in its straight sided ducth oven, and I'm not sure just how I'll get it out. I think I'm going to have to cut the bread so I can get a spatula between the bread and the bottom of the pan. Too bad, I'm moderately happy with the slash pattern on this one.

 

Later edited to add - after cooling in the pan awhile, the bread tipped right out.

Mini Oven's picture
Mini Oven

paper.  Try using an oil or margarine that won't brown as quickly as butter and then dust with rolled oats, nut meats, bread crumbs, flour or seeds before plopping your dough in.  -- Mini Oven

rcornwall's picture
rcornwall

I use parchment paper, it will not dissapoint.

rcornwall

 

 

andrew_l's picture
andrew_l

When you put the bread into the cold oven, what temperature do you turn it to? I always turn it to full - the loaf is either put into a tin smeared with olive oil, or baked free form. Not had any trouble sticking - but having posted this, the next one very likely will!
Andrew

KipperCat's picture
KipperCat

mini oven, rcornwall & andrew - thanks for the responses.  I guess I was spoiled by the effects of the dough hitting a hot pan - no pan prep needed.  I've been setting the oven to 500 when I turn it on.

I will add flour or wheat bran after greasing the pan from now on.  For the last loaf I used safflower oil, because I knew it could take the high heat.

bluesbread's picture
bluesbread

Grease it lightly and then sprinkle liberally with coarse cornmeal. Gives a delightful crunch to the bottom crust, too! Cheers, bluesbread

rudolf's picture
rudolf

I have 'proofed' my bread tins since they are just plain metal and I have found for bread using conventional bakers yeast the loaves just fall out of the tins. However sourdough bread seems to stick more, we all know how sticky it can get, so for this I always grease the tins with butter, making sure to grease well in the corners of the tin. Should it still stick I leave if for 5 minutes or so and then bang the base of the tin on a hard surface. If this fails I take a knife and cut it out. I have never tried the cold oven method of baking. Something I may attempt in the future

peacock's picture
peacock

 I just baked my first loaf of bread in a covered casserole. It was fantastic. Can any bread recipe be adapted to this method?I just loved this bread -there was no kneading and it raised overnight so I could bake it in the morning

Mini Oven's picture
Mini Oven

I found my ceramic casserole needs 5 minutes longer in the oven than my glass one.  I bake just about everything in casseroles.  --Mini Oven

KipperCat's picture
KipperCat

Mini, I'm planning a sourdough multigrain, which I might just let rise and bake in the same casserole dish.  Is that what you do?  and with a cold start?

Mini Oven's picture
Mini Oven

That's exactly what I do and especially with doughs that seem to always want to run sideways. (In a small oven, it is just very convenient and it acts like a steamer.) I do my final proof in the greased and dusted casserole and cover. 

 

Slash and place in the oven when it's ready and turn on the power.  Now if one adds convection, the cold oven will reach high temperatures quickly. Quicker and hotter than just heating, which makes it a real energy saver!  I sure would like to be there when it comes out!

Bye now, Mini O

KipperCat's picture
KipperCat

I was afraid that the dough would expand too much for my casserole dish, so baked it on a cookie sheet covered with a stainless bowl.  I did get good steam - and almost a steam burn when removing the bowl!  But the dough still spread, I think I would have been better off in the casserole dish, even if I had to bake a bit of the dough separately.

I need to get the convection fixed on my oven.