The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SFBI's miche in dutch oven

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M2's picture
M2

SFBI's miche in dutch oven


Today, I baked this miche in a dutch oven (I posted a reply in David's blog re: my first attempt on this miche) . To prevent the bottom from getting too burned, I took David's advice and dusted the bottom of the dough with semolina...lightly, and I put pie weights in the dutch oven, and put the dough on parchment paper on top of the weights. I've learned a few things in this bake:


* I should have slashed the dough before putting it in the dutch oven.  Since I have already laid the dough in it, I was unable to do an assertive slash as I was afraid that my hand might touch the HOT pot.
* Though the crust isn't as charred as it was baked on the baking stone, unfortunately, it fails to deliver the crispy texture of the charred crust. After I took it out from the oven, it sang softly only, and I found the lonely two cracks on the loaf.  A big difference from my first bake.  The crust also lacks the bold flavour.
* the pie weight did help preventing the bottom from getting burned...however, the bottom ended up not having a nice brown colour. After 40 minutes, I took the bread out of the pot and put the bread back in the oven for another 4 minutes to give the bottom some colour.
* my dutch oven isn't big enough for this miche...I think the size of the pot has an impact on the ovenspring.


The conclusion? From this experience, baking this miche in a dutch oven did compromise the characteristics of the crust. I can't really detect the difference in taste and crumb texture though. Still, this is an awesome miche.


Left: baking on the baking stone


Right: baking in the dutch oven



Left: crumb shot from the loaf baked on the baking stone


Right: crumb shot from the loaf baked in the dutch oven



my dutch oven with pie weights


cranbo's picture
cranbo

Looks like a really bold bake (I like that term) on the stone; I prefer that chocolate brown color & crackly texture that sings.I've never been able to get the same crust quality in the dutch oven: high/low hydration, high/low temp, it doesn't matter. 


However, opposite from you I always seem to get better spring in the dutch oven. 


Great loaves both! I've been reading more about the SFBI miche and your post inspires me to give it a try!

M2's picture
M2

Hi Cranbo,


I don't know why...I was expecting a nice overspring when using a dutch oven also.  Well, maybe the lack of height has more to do with the active level of the starter, or my shaping skill, or...you know, there are so many factors.


Many members on this forum have given this miche a try and everyone loves it.  We could probably form a fan club of this miche ;)


Michelle

Syd's picture
Syd

Using pie weights to lift the loaf off the bottom is a great idea.  I think it turned out great despite the shortcomings of using a Dutch oven.


Syd

M2's picture
M2

Thanks Syd!


Michelle

fthec's picture
fthec

looks more like burnt loaf to me!  IMHO, the top picture is what a perfect crust color should be.


I like my pizza with some char; bread, not so much.


F

M2's picture
M2

Hi fthec,


The look of the crust isn't that appetizing, and that's why I tried to bake it in the dutch oven.  However, I'm not quite satisified with the outcome of the dutch-oven-crust.  Another member of this forum, Txfarmer, has recently blogged about her bake of this miche, and her miche has the most amazing crust colour and texture (based on her descriptions of the loaf).  I guess I'll have to keep trying :)


Michelle