Baking Bread in a Dutch Oven!
Here is yet another way to get a fabulous crust on your bread without using any steam in the oven. An unsophisticated disposable lasagna pan is an option but here’s another idea. Baking bread in a Dutch oven is a very old idea. All the iron-pot methods are based on the old European technique of baking inside a closed clay pot. Most people don’t have one of those, but enameled cast-iron pots are readily available—and they trap all of the internal moisture in the dough and that creates the steam you need to get a crisp and shiny crust. It really is fantastic and it works perfectly with our stored doughs from the book. (more…)