January 1, 2020 - 8:34am
Dutch Oven video experiment - how long should you bake covered?
I bumped into this video on YouTube, this guy did an interesting experiment with 3 loaves baking one for 20 minutes covered and then uncovered, the second one for 35 minutes covered plus 10 uncovered and the last one covered for 45 minutes.
I'd love to hear your thoughts on this.
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Interesting, though I don't know how well sealed the DO was, and that could have an impact. My guess would be that the tighter the seal, and the longer the lid is on, the less brown the loaf. My recollection was that Hamelman suggested that you did not to steam it for very long to get a good oven spring, and that the humidity will drop pretty quickly as the bread cooks.
I usually bake my sourdough in a dutch oven covered at 500 F for 20 minutes and uncovered at 425 F for 20 minutes. depending on the type of dough the internal temp is usually around 207 to 210 F. I do sometimes change the temp for second half of the bake depending on how dark I want the crust. BTW I bake right out of the fridge.