May 21, 2015 - 2:25pm
Dutch Ovens - usage
Hey Folks,
Quick question….. when using a DO how long do you keep the lid on……? It's been a while since I've used on I forgot. Today I think I kept the lid on too long and the loaf was very, actually too moist….
Thanks
Share
time. good luck
hester
I would actually say it's the opposite.. my experience has been that I'd leave the lid on about 2/3rds of the bake and 1/3rd or so off.. with me it's usually 30 minutes on and then anywhere from 15 to 20 minutes off... I've also found that how low in the oven I set the rack affects it.. I've found that one level below the mid point of my oven is the optimal place so as not to burn the bottom of the bread. I use to think that I should have the pot higher in the oven on the assumption that as heat rises it's hotter up top.. but I realized from a comment I read somewhere on this site that the closer to the bottom, the closer to the heat source, and the hotter the pot gets.. why is it that the simple clarity of that statement escaped me for so long?! I also found early on in this journey I didn't bake my bread with the lid off long enough to get a great crunch crust.. so I'm careful to give it a few extra minutes without the lid to be sure I get a nice crust! Enjoy..
then 15 minutes off
I have made many 65-80% hydration loaves in DO's, all starting at 500 degrees. I take the cover off at 30 minutes, lower the over temperature to 450 defgrees, and then bake the loaf until the internal termperature measures 195-205 degrees, however long that takes.