Put on Your Tin Foil Hats
For about the last year I've baked my weekly loaf in my trusty #10 cast iron dutch oven. The results have always been good, but I'm limited pretty much to baking a boule. When I saw several posts in TFL about using an aluminum foil roasting pan as a cloche, I thought I would give it a try.
I'm really pleased with the results. The bread recipe is Jeffrey hamelman's Vermont Sourdough. I preheated the oven and baking stone to 450 degrees F. Then I lightly misted the proofed loaf and the inside of the roasting pan with water and placed the loaf and roasting pan cover in the oven. The loaf was baked covered for 30 minutes covered at 450 degrees F, and an additional 15 minutes uncovered at the same temperature.
The foil pan is so much easier to handle than the dutch oven and gives terrific oven spring when used with the baking stone; plus, you can vary the shape of your loaves. Has anyone done baguettes under foil pans?
PS. Why is aluminum foil called "tin foil"?