The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine . . . second attempt

Christopher Hoffman's picture
Christopher Hoffman

Tartine . . . second attempt

So I received my two double dutch ovens arrived a day earlier than expected and I decided to try them out. The boulés  in the foreground came out of them.

The four tiny rounds and ovals (in the background of the photo) were baked all at once on the stone with the upside down heavy stainless mixing bowl for the initial 15 minutes of steaming. I was trying to scale back the time for these little loaves but I should have gone the full 20 minutes with the cover on. I still got nice oven spring but the cuts didn't quite open up like the small boulés.  

Next I'm going to try some of my favorite enhanced loaves with this dough: Fig Anise, and Walnut Scallion. 

FrugalBaker's picture
FrugalBaker

Keep baking as they look irresistible! Good job. 

metropical's picture
metropical

Lodge cast iron?

Christopher Hoffman's picture
Christopher Hoffman

5 quart double Dutch ovens. 

PetraR's picture
PetraR

when I got my Dutch Ovens it was such a baking revalation, I never knew that loafs can look that good:)

I would never go back to another method of baking my sourdough loafs.

My * normal * basic whites I bake on a baking sheet though and my rolls too.

dabrownman's picture
dabrownman

to make the bread baking easier but haven't heard of a double Dutch oven before either.  They sire seem to turn out some fine bread.  Well done indeed and 

Happy Baking 

Christopher Hoffman's picture
Christopher Hoffman

… With the difference being no elongated handles. Their 3 qt has the elongated handles and they call it a combo cooker.  Otherwise they are the same. I wanted the extra capacity for larger loaf. 

https://www.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp

Thanks for the words of encouragement.