Making crispy, crusty, golden loaves of bread at house has by no means been simpler. All of it begins with bread baking in a Dutch oven (lidded pot), the proper vessel for making artisan-style loaves. The steam that’s created contained in the pot miraculously transforms the dough, guaranteeing the bread’s crust will shatter into delicate shards with every chew. The easiest way to supply steam inside a lidded pot? It’s easy: preheat the pot.
Gently slipping risen yeast dough right into a searing scorching pot and including the lid creates steam. In flip, this leads to bread with a crackly crust and a shiny floor that’s fantastically blistered with bubbles.
We’re no strangers to baking with steam, however our pleasure about this basic technique has been rekindled. The arrival of Emile Henry’s Bread and Potato Pot, a novel Dutch oven, has us desperate to bake!
Whereas this pot is commonly utilized in France to make completely cooked potatoes, it’s additionally a game-changer on the subject of bread baking in a Dutch oven. Some bread crocks can’t stand up to the depth of being heated empty and are certain to crack when nothing’s inside. Nevertheless, this pot is a part of Emile Henry’s flame line, which is thought for its sturdiness and high-heat resistance.
You’ll see why we love bread baking in Dutch oven like this — the loaves that come out of it are only a stunning as they’re scrumptious.
How steam results in stunning loaves
When the Bread and Potato Pot is preheated empty, it turns into a miniaturized model of an expert steam-injected oven. The warmth is distributed extra evenly than in a standard oven, and the steam transforms the dough in just a few magical methods.
When unbaked dough, with all its inside moisture, is put inside the recent pot, valuable humidity is…