Some Dutch Oven Questions
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Some Dutch Oven Questions
Dutch Oven steaming seems the way to go for high-hydration (slack) sourdough breads. Some questions:
1. Can DO bake be used with any recipe, in place of any of the conventional home-oven steam-and-bake procedures? Any downside besides the limited bread shape?
2. What is maximum weight of dough (total weight of all ingredients) suitable for a 5 qt DO? for a 6.5 qt DO?
3. Best guess at bake times for lid-on (steaming) followed by lid-off, for max capacity 5 qt and 6.5 qt DO ?
4. OK to begin bake with a "cold" (dough-filled) DO and place this directly in heated oven? Perhaps need to extend steaming time? (Would like to bake with two DOs back-to-back, so second DO will start cold).
Thanks for your help and advice.
1. Can DO bake be used with any recipe, in place of any of the conventional home-oven steam-and-bake procedures? Any downside besides the limited bread shape?
Yes, you can use it for any recipe where you want steam. The downside is the limit on bread shape, and the steam will be ideal for a narrow range of dough sizes -. If you put a loaf of 454 grams of flour in a 6.5 qt DO, you won't get the same benefit that you would in a 3 qt. DO
2. What is maximum weight of dough (total weight of all ingredients) suitable for a 5 qt DO? for a 6.5 qt DO?
Sorry, I have the 3 qt combo cooker - so I can't help
3. Best guess at bake times for lid-on (steaming) followed by lid-off, for max capacity 5 qt and 6.5 qt DO ?
4. OK to begin bake with a "cold" (dough-filled) DO and place this directly in heated oven? Perhaps need to extend steaming time? (Would like to bake with two DOs back-to-back, so second DO will start cold).
Yes you can start with a cold DO, there are a number of posters who did back to back tests and found little to no difference, other than timing. If it is a cast iron DO, you can start the second one hot by heating it on the rangetop to around 400 to 450