![]() Add a large dish of boiling water (at least an inch deep) to the base of the oven for the first 30 mins of baking.Yes you can, but you'll need to add steam into the baking process. Can I cook in the oven, on a tray, without a pan? It still tasted great, just slightly less fluffy. This is likely because more steam was able to escape from the pan, so the crust of the bread set a little more quickly. ![]() The crumb texture is a little more dense.The seams in the bread didn't open out quite as much.You can see it didn't rise quite as high.The middle column of images shows bread baked in a regular pan. Yes, you can use a large (approx 25cm/10" diameter), oven-proof pan with a well-fitting lid.Īs the sides aren't as thick, and the lid isn't as heavy as a dutch oven, you will get slightly different results. ![]() Leaving the lid on would result in paler bread with a chewier, rather than crisp, crust. The lid is removed for the last 10-15 minutes of baking to allow that crust to crisp up and turn beautifully golden. If the crust sets immediately, then the bread can't rise and you get a heavy, dense loaf.Įnsuring the crust stays soft initially helps the bread to continue to rise so you get a lighter, softer bread. The steam helps to prevent the crust from setting on the bread right away. It's this steam that helps bread to rise to it's full potential (with a little support from the sides of the pan). The thick sides and base of a dutch oven help to ensure even baking of the bread, whilst also providing a sealed environment to trap in steam.
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