I first tried this when I first got a medium-sized ceramic pot but it didn't go well. The pot was too small and the bread didn't rise quite well. I had to forgo this bread for a while.
Late last year, when I was able to score a decent Lodge Dutch oven but it was too big for my old oven. Now that I have a newer and bigger I oven, I determined to give it another try. The thing is, I forgot that the Dutch oven won't fit with the lid on. I have to improvise with the flexible foil and I'm waiting how it will turn out.
My second attempt was yesterday but it didn't rise well I think so I had to "rescue" the dough and turned it into bahn-mi bread instead. I had to add more yeast, flour, and water but it turned out good enough for my son to consume. :D
The Dutch oven is still waiting to be used so I tried another attempt and mixed the dough. I used a recipe from Jenny Can Cook but she mixes the yeast with flour which I did the first time. I wasn't sure if I killed the yeast with the hot water but I had to make sure that the yeast is alive and "kicking" this time. I mixed it with the water first to see. It might not be how it was done from the recipe but there's a way around it. And it did rise beautifully!
I mixed it all up and let it rise for at least three hours. Fortunately, it went up to the rim of my wide yellow aluminum bowl. Then, I put it on a lightly floured surface as per instructions to fold it over a few times before moving it again into the smaller glass bowl for another 35-minute rise. It is a no-knead bread but it still needed to rise twice. Oh, well. That is a yeast bread, indeed.
Now comes the tricky part of putting the parchment bottomed dough in the HOT pot. The pot is big and hot. The lid doesn't fit. Boy! This seemed to be a complicated first time in baking this simple bread.
I've just removed the foil from the top and it looks promising. It rose beautifully but I have yet to see it browned well not to mention if it's totally baked. Chances are it will be baked, yes. I mean, even if I set the temperature at 230 instead of 235 C, there should be enough heat from the oven to the pot to bake it.
Fifteen minutes. I am just waiting for it now to see the final result of this 3rd attempt.
10 minutes later:
It browned well and a little bit on the bottom since I forgot to remove the paper for the last 15 minutes. I still need to wait a few more minutes for it to cool and hopefully, it is well-baked as well.
6PM
Waiting...( I'm tempted to put it out in the "veranda" to cool it faster in this winter cold of Korea.)
No comments:
Post a Comment