September 19, 2014 - 4:08pm
More Dutch Oven Baking
Today we baked some more San Joaquin Sourdough in the Dutch oven over charcoal. This time I upped the whole wheat to 300 grams, added 10 grams of water to the initial mix and used pumpernickel flour in place of the dark rye. One glitch in transfer to the pot was my handkerchief flour lined bread bowl wasn't floured enough so the bread stuck to the kerchief, but a quick whack with the bread knife/lame took care of it.
Heating the charcoal
Waiting for the bread to bake -
The finished loaf -
The "proof" is in the pudding(er --- bread).
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was meant to be baked - just like most other breads! Can't help but love this bread and it has to taste better than bread baked in a DO in an oven. If not I will have always thought it should be so. Well done an
Happy baking.
Love seeing your set up. From the photos I can see that this required a lot of hard work from your helper. He looks exhausted. Glad you let him rest and that he got some to the bread once baked :)
What is the tall cylinder object in your
fire pitoven?Thanks for the photos and write up!
Janet
That's the charcoal Chimney, used to light the charcoal.
Another great bread! What is on top of the dutch oven cover? Are those rocks or charcoal?
to heat the top as well as the bottom and make for the perfect outdoor oven.
Beautiful. Do you use a full chimney of coals, and do you distribute them evenly on the top/bottom?
We use more coals on the top than on the bottom since the heat on the bottom tends to get 'trapped' by the oven. There is a chart that Lodge puts out giving you the number of coals required to reach different oven temperatures. We used an oven thermometer in the dutch oven to double check when temperature for baking was reached. Here's a link to a version of the chart - http://www.socaldos.org/dutch_oven_chart.htm
Linda