April 20, 2011 - 5:48pm
Sticking prevention for baking in a dutch oven
I tried baking bread in a ss dutch oven years ago and the only thing I remember about it was that it stuck terribly to the bottom of the pot.
I have a Le Creuset combo cooker type of cast iron enameled pot that I would love to try to bake a small loaf in (it is a 2 quart pan) but am afraid of the dough getting stuck to the sides of the pot. I know I can use parchment paper on the bottom and will have no problems but if the loaf spreads and touches the sides of the pot I am afraid of running into 'stuck crust' syndrome......
Wondering if anyone has experience that they can share with me as to how to prevent a dough from sticking on the side of the pot....
I bake lean and enriched loaves using sourdough or commercial yeast.
Thanks!