And coming soon to a Kitchen Stadium near you...the secret ingredient is...Local!
Ideally I'd love to have one of these awesome cloches from breadtopia, keeps the loaf moist during the initial baking without having to use a pan full of water in the oven. Or in my case forgetting that it is a really dumb idea to let a glass pyrex pan heat up in the oven and then pouring water in it as I am about to throw the loaf on the stone. No I don't have pictures, you'll have to use your imaginations.
So minus the pyrex pan how do I keep my loaf humid for the first 30 minutes of baking?
with this.
Its not a perfect solution, but the price is right. Just grab an appropriate diameter pot and throw it over the top. (It gets hot so use mitts when removing)
The results? Better than the tray of water I my opinion.
I've also found that the method I use (whereby I make about 4 pounds of dough, and save it in the fridge until I need to use a pound to make a loaf) keeps the dough too cold to adequately rise in the 45 minutes time suggested in the article I pulled it from. 2 hours in a warm spot gets much better results.
And for those of us stricken with late blight this year there is hope. There are currently 3 tomato varieties listed as resistant, one of which "legend" is open pollinated. Buy now, there may be a run on these seeds come spring.
2 comments:
No knead bread bakes up beautifully in a cast iron dutch oven, just as it would in a cloche. The obvious advantage, even if you have to go out an buy a dutch oven, is that it can be used for more than just baking bread. I don't use any tray at all when adding steam to my oven. I just make sure the water is nearly boiling and then throw it on the walls of the oven, and sometimes on the floor of the oven, either just before or just after putting in the bread.
Why does the heating element in your oven look purple?
Happy Spring, Kory!
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