September 9, 2009 - 12:14pm
The bread sticks
Dear all.
We have been following your instructions for sourdough full spelt bread which result in very tasty bread.
When using the dutch oven or the ceramic La Cloche approach, the dough sticks to the casserole or the oven.
We preheat the casserole to the high temperature and the hydration is between 60% to 70%.
Any ideas?
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Maybe it's not done yet? If it is done, sometimes a little wait is in order. As it cools it will shrink and more likely fall out.
A good preventitive measure is to lighty flour the bottom of the dough before it hits the casserole or oven. I like to roll the bottom of the loaf in rolled oats or sesame seeds too. Some suggest sticking the dough onto baking parchment and then transferring dough and parchment into the oven at the same time.
Mini
I've done this with both pyrex casseroles and cast iron. Toss a handful of bran in just before you place the dough in. It will prevent sticking well. Only a little bit will stick to the bottom of the loaf, most will brush off. Don't put the bran in early though, it'll smoke with the high preheat temps.
doesnt stick even very hydrated dough. Try it :)
Sorry for the silly question, but when do you sprinkle it, just before you put the dough inside the Cloche?
Should all the bottom of the Cloche be covered?
Thanks
the dutch oven or cloche. I use cornmeal all the time. Works great with bread, pizza, etc...
Wheat bran is OK, too, but *may* cause burning of crust in 'dark' materials, such as a cast iron dutch oven. It really depends on the actual oven temperature. Do you have a reliable oven thermometer? Your oven may be cooler or hotter than what the dial/temp gauge says.
I've never had sticking problems of dough on hearth-baked or dutch-oven baked breads using cornmeal on the pre-heated surface.
I hope this is helpful.
Best,
copyu
I tried the cornmeal and it works like magic!
Thanks
I use a Dutch Oven and have never had a bread stick in it. I do coat the surface with oil or butter before I use it. The bread just falls out when I remove it from the oven.
I have been baking in a dutch oven for years, and now, after probably 5 years the bread is sticking every time. I have tried oiling the oven, pre-heating, not pre-heating. It's a mystery. They are well and truly stuck and it makes a mess of the bread taking it out. I'm going to give the DO a good clean, and try parchment next time. 3 bakes have stuck now and I am tired of this! Mini, I wish I had thought to let the bread cool in the pot. That makes a lot of sense. <sigh> At least it still tastes good.
during baking? Maybe it is too hot and the center of the bread is not quite done when removed. Are the bottoms browned enough? Is there enough heat under the loaf? Does dropping the shelf down one notch help?
I've been lowering mine to bake on the bottom shelf and when removing the lid, move the shelf up one notch to finish the loaf.
Mini
Hi Mini,
I'll try lowering the rack in the oven and raising it. The bread is near perfect when it comes out (aside from being mangled from trying to get it out of the pot) crispy on the outside all around, maybe even a little overcooked on the bottom, lovely tender crumb. I'm kind of baffled. I boiled the DO with baking soda last night and gave it a really good scrub. I'm just afraid to have another loaf stick to the pan!
the DO? And the baking temp?
It's enameled cast iron.
found this... it is very redundant.
https://ovenspot.com/enameled-cast-iron-sticking/
you could try patting the top of the dough (actually the bottom of the loaf) with oil or sprinkle with flour while it is in the banneton proofing. Smearing the pot might help and also not preheating it too warm.
I think I'm going to just switch to using parchment. I'm totally sad that my dad's cast iron DO went... Somewhere.... That thing was great. I guess 50 years of seasoning does that.