Making breads on the stovetop technique questions
Hi there bakers,
Yesterday I was super excited to roll out a batch of sourdough english muffins - actually the first thing made from my new-to-me starter. The taste turned out well, nice big bubbles in the crumb (is that the right wording?) ...
Like everytime I have attempted a grilled bread (other attempt was pita, a couple times) the bread burned before it was fully cooked. So I am clearly using the wrong thpe of oil or wrong type of pan. For the pitas I did use high heat , but for the english muffins I used a medium, then tried medium low heat.
I realize olive oil doesnt have a very high burn point, is that my problem? I only have olive oil (and seasame) at the moment, but of course for bread I can go buy something else.
The first pan I tried to use was my well seasoned deBuyer pan. It burnt quickly, so I switched to a hard anodized steel griddle pan (with grill lines and everything LOL) since those are my only two pans out (the rest are in storage still from our international move here to Mexico). I also have a cast iron ditch oven (but with high sides didnt think it would be easy to flip things in ).
My ideal pan for this I am thinking would be my cast iron double sided griddle (the one with a flat side and a grilling side) . Is that correct? Or what do most people use? I am disappointed my deBuyer pan failed, I just made over easy eggs in it the other day and they slide around in that pan like a slip and slide! Sad.
That one anodized griddle pan is the only "non stick" pan I have, the rst are stainless steel or cast iron (although many of my cast iron behave like non stick, so perhaps they count as well).
Thanks so much on any info on changing the oil (or butter, lard, something?) and pan if need be.