February 23, 2014 - 6:35am
Dutch oven size for final proof of 1 lb loaf
I have managed to make my mini oven turn out a couple of decent loaves now. My biggest problem has been making a mess when transferring from banneton to hot Pyrex dish. I'm going to try rising the dough in the dish next time and cooking from cold. I'm pretty certain that the dish is a little bit big for this job though, and, if it works, I may need to buy a smaller one. What size would you suggest for 500 grams of bread dough? Thanks!
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I like to do one of 3 things. I take the knob off the lid of my smallest Martha Sewart DO and close the hole with a wet chopstick piece . Transfer into hot DO with parchment from a peel. Works great
Or use 2 of Sylvia's streaming Pyrex cups, half full of water with a dish rag in it placed catty corner in the oven on a baking sheet which leaves just enough room for the bread between them - works great. You heat the cups in the micro wave till boiling and then put one in the corner of baking tray ( I use the vented top of the broiler pan that came with the oven then slid in the bread off the peel wit parchment and then put the other cup in the opposite corner.
The easiest is to over turn dough on parchment on a baking sheet (I use the bottom of the broiler pan that came with the oven) and cover with an overturned stainless steel bowl as a cloche - also works great.
All 3 make great bread in my Cuisinart even though the top may get too close to the elements and I have to turn over the loaf or cover with foil.
I can usually fit an 800 g loaf in mine which is 12" square by a little over 5" high.
If I had to pick one, I would say the SS cloche is by far the easiest but Sylvia's cups put the best blisters and crust on the bread.
I've never heard of Sylvia cups. What are they?
measuring cups with a dish rag rolled up inside that is half full of waer. I get them boiling in the micro wave. Here is a picture before the vented broiler pan top, (2) Sylvia's cups and bread goes in the mini oven.
Now I understand! Thanks!