Method. If you do not have a suitable pot, it is also possible to use a pizza stone and steamed oven method.. Preheat the pizza stone in the oven at 230°C (450°F) and place an oven tray in the oven below the pizza stone where it will not interfere with the bread. However, leaving a loaf in a very hot oven may burn the crust, so make it hot for the first half of the bake and lower it to 400°F (205°C) for the half. Generally only lighter colours will be affected. One of your commenters suggested a Pullman loaf pan. Hadn't seen people talk about this a lot, so I wanted to share! Primarily, it gelatanizes the starches in the crust and keeps them that way longer. Hi, Has anyone purchased a Rofco oven? Yup, steam is the magic ingredient mentioned in every recipe. ; When ready for baking, the ball of dough can be placed directly on the stone. The exterior will cook too fast, and the interior will be free of air bubbles formed by expanding the wild yeast. One of the downsides of using an enamled Dutch Oven when baking sourdough bread can be that the high temperatures necessary for baking can cause discolouration to the enamel. Cleaning Your Dutch Oven. Always use high temperature oven gloves when removing the pot form the oven or taking off the lid. It’s a box with a slide-off lid. Use a very sharp knife or old school razor blade – when cutting tiny slits into your loaf before baking. On the sourdough bread the effect is less obvious. reply; Old Possum 2013 March 6. One, they’re super thick so they can retain a lot of heat. Blast your oven to as high as it will go and preheat it for a good hour before using it. There are lots of ideas advanced on how to best generate steam in a domestic oven for baking bread. Use steam! When the oven is ready, transfer the dough on to a baking tray, score with a serrated knife and bake for 35 minutes, adding the steam right at the beginning. Details below. In the APO at same temp the crust is browing so quickly that the inside isn't completely finished. After its final proof, bake on a pre-heated flat tray, and instead of a Dutch oven use the tray with sides to create steam in the oven when baking. Details below. You can create even more steam by spraying water into your Dutch Oven just before you put the lid on, or oven popping a few ice cubes at the base of your Dutch Oven before placing your sourdough on top. If you’ve taken an interest in making sourdough bread, you’ve probably read that creating steam in the oven is essential to a good bake. First and Foremost- Safety Rules. Hand made bread Oven. Slide the parchment directly onto the stone in the oven. Using a Dutch Oven to cook your sourdough in will ensure that the moisture from the bread is trapped inside the pot. All of that thermal mass gets absorbed into the metal. If you cut while warm, you will get that doughy damp interior, and it will taste raw even if fully baked. Maybe your dough is over proofed, trying increasing the recipe size to have enough dough to fill the tin/proof basket and reduce the final proof. See the atricle on Domestic Ovens. The final step of baking occurs outside the oven as the last of the steam evaporates out of the loaf, the interior dries a little, and the crumb sets. Classic bread (with commercial yeast) gets a better coloration and a thicker crust with steam. Baking without steam directly in a conventional home oven, your dough will not rise to its maximum potential. When the time comes, we slide the loaves in and then we either quickly pour a cup of very hot tap water into the pan or toss in a handful of ice cubes. Cutting the bread – as delicious as warm bread straight from the oven is… allow it to cool for approximately an hour before slicing. “When it comes to baking sourdough at home,” he says, “most people use a Dutch oven to mimic a proper baking oven for two specific reasons.