The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dutch Oven: Alternative to parchment paper?

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hamletcat's picture
hamletcat

Dutch Oven: Alternative to parchment paper?

I am using a dutch oven to bake my no knead bread, actually technically it is a crockpot insert, but I am going through a lot of parchment paper.  Is there an alternative I could use?  Would grease and cornmeal work?  It seems like the parchment paper is a bit of a waste when you are baking so much bread.  

squarehead's picture
squarehead

Cornmeal works great. ive heard brown rice flour too but I haven't tried. 

mini_maggie's picture
mini_maggie

a few times, anyway, but yes cornmeal also works. 

hamletcat's picture
hamletcat

My parchment paper comes out pretty brown afterwards.  But I do have brown rice flour, so I'll try that.  Should I oil the oven too?

barryvabeach's picture
barryvabeach

Some use parchment to help load the dough into the preheated DO .  I don't preheat the DO, several posts here tested and found no difference.  If you are asking how to keep it from sticking,  I just use a nonstick spray and it works fine.

sunyfun's picture
sunyfun

I use the re-useable parchment sheets which I purchase over 30 years ago at William Sonoma, but recently have found them on Amazon:http://www.amazon.com/Kitchen-Supply-Inch-Parchment-Paper/dp/B00004RKFR/ref=sr_1_1?ie=UTF8&qid=1393126690&sr=8-1&keywords=B00004RKFR

I did not want to buy more kitchen equipment for baking bread, so I shape my dough onto the parchment sheet which I cut in half, with the seam-side down to retard in a bowl or colander that is the right size for my dutch oven.  I just lower the dough into the hot dutch oven without fear of deflating it or burning myself. I started tossing in some rice into the dutch oven so the bottom of the loaf did not burn--then you can make a nice cup of toasted rice tea.

I have used the same sheets in a 500 degree oven now for the past 4 years--once or twice a week--and they are still good--a little darker in color but they still are working well.

 

Sue

suave's picture
suave

I don't really make NK bread anymore, but when I did I've never used any parchment paper, not in enameled dutch oven, not in uncoated one.   Nothing ever stuck.  Don't use grease, at high temperatures it will smoke something terrible.

Rosey896's picture
Rosey896

If you are heating your pot you shouldn't need parchment.  I've had success using cold pots and just a little oil brushed on and maybe some cornmeal or even flour.  (Cornmeal gives a nice flavour)  Best results though from hot pot.  Also I use a cheap frying pan (about £1.50 from that Swedish superstore!) to prove my dough. I oil it slightly and then just turn it upside down and gently drop my dough into the hot pot.  Less scalding as you have the handle to hold.  This wasn't my own idea as I am a novice but I got it from Steve's artisan bread - or something like that on YouTube. 

kensbread01's picture
kensbread01

a lot of parchment paper, but what the heck!  Look what you are getting in return.  The results outweigh the means $$$.   Still,  i try to conserve money and if the parchment paper looks good,  I will reuse it 2 or three times.  I think parchment paper works better than other solutions so why not use the best method for what you need?  I buy mine a discount grocery store, Aldi or Woodman's and it lasts me a long time before needing to buy more.