3 ms·
I've been wondering about that. The last time I baked bread was 10+ years ago. At the time, I got professional results with just a pizza stone and a spray bot
by 01100011 7y ago
I've been wondering about that. The last time I baked bread was 10+ years ago. At the time, I got professional results with just a pizza stone and a spray bottle of water. The water replaced the steam oven and did a great job of gelatinizing the crust. Unfortunately I don't think I can get a dutch oven during the lockdown.
- axaxs 7y agoSo, my wife has been making bread a while and it was always 'chewy'. Don't get me wrong, it was delicious, but there was no crust to the bread. After researching, the consensus was that the lid helped keep the steam in and brown the bread. You only leave it on for half the bake, typically. But the difference between bread on a stone and bread in a proper enclosure is truly night and day. Thinking through not having access to a proper dutch oven, water would probably work but I'd think you'd still need a cover of sorts, even if makeshift foil.
- kaibee 7y ago> Unfortunately I don't think I can get a dutch oven during the lockdown. ymmv and I don't know where you live, but I was able order one off Amazon and get it in about 4 days about a week ago. Just mixed up the dough for my first bread a few hours ago :)
- wiredfool 7y agoA pasta pot with a metal oven safe lid is 90% as good. Shaping isn't quite as good, and the side crust is less browned, but overall it's night and day better than on a tray/stone. (Doing it now, cause my dutch oven isn't here, and the pasta pot is.)