November 7, 2014 - 1:36am
No Dutch Oven with FWSY
Dear all,
I am from Viet Nam, And I am really interested in bread making also like you guys. Now, I have bread book FWSY, but all recipes require Dutch Oven and in Viet Nam I can not find Dutch Oven also I can not buy from others because its too expensive.
I am wondering If I can bake breads from FWSY normally ?( Just tranfer dough to "baking stone" or " Unglazed quarry tile" in the Oven. At this time I use "Unglazed quarry tile" ).
Please recommend me or show me how to bake bread from FWSY without Dutch Oven.
Tank you all of you guys.
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I've made some breads of FWSY without dutch oven. In this case, I've always reduced the quantity of water about 3% less, and also I've made one or two folds more than Ken Forkish suggests. But this is also because I work with european flours, which are poorest in protein than the american ones.
Since you already use a tile my suggestion would be to mist the bread lightly and cover with a giant bowl ( I have used a stainless mixing bowl ) for 12-15 minutes. While i have better results with a Dutch Oven the bowl method will still capture the steam , which is the goal.
Just make sure the bowl fits flat against your stone ( once had someone using a batter bowl with a spout which didnt hold steam, lol )
Be prepared to be overwhelmed by the wealth of information on here and the amazing bakers that weigh in .
I don't possess a Dutch Oven and nor do I want one as it will mean that I have to bake one loaf at a time - which is very inefficient. I use a baking stone and have had no problems with FWSY recipes.
Cheers
I'm sure you could use any old oven-safe pot. For example a stainless steel one. As long as it has a lid to contain the steam it should work pretty similarly.
You just need a pot with enough diameter for the loaves you are making. A deep saucepan with a lid would do.
This is what I use:
Hi. I haven't tried the recipes from FWSY precisely, but for that kind of round loaves I use an unglazed quarry tile too and cover the bread with an unglazed round clay pot and it works great. You just have to be careful with the loaf spreading too much but reducing the hidration should help with that. I you use some kind of metal pot with lid, just make sure the bottom is thick enough so the botom of the bread doesn't burn too much.
Thank you so much, I actually get some good advices. But I also have a question.
If I wanna transfer the breads from FWSY to commercial breads ( I mean I wanna use the breads from FWSY in bakey, it means I will produce a lot of breads , I will bake a lot of breads at the same time in the large oven in bakery. So how can I bake them ?. I have to use a lot of bowls to contain the doughs at the same time ?, I think its impossible.
Anyone actually transfer breads from FWSY to commercial bakey or someone have experiences in this subject.
Please give me some advices.
thanks again guys.
The point of using a dutch oven or cover over the bread is to keep steam in. Steam changes the way the oven spring and the crust develop. If you're planning to do this on a commercial scale, you should really be looking at commercial bread ovens which have steam injection as a feature; eliminating the need for bowls or pots.