April 19, 2020 - 12:32pm
Do I need to bake no knead bread in Dutch oven?
Or can I bake it on my pizza steel?
I’ve got a 5 quart Lodge cast iron, but the bottom usually burns on me.
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Do I need to bake no knead bread in Dutch oven?
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You don't need to, but you should. You're more likely to get a successful bake (unless you're experienced in reliably producing enough steam for your oven, and even that can depend on the oven)
Just take the bread out of the Dutch oven after 25 mins and finish on a baking stone or baking sheet. That should save your scorched bottom.
And finish on the steel or rack.
Do you put them in Dutch oven seam side up or down? If seam down, do you score the top?
I always go seam down and score. (You have to score if you're going seam down)
Some people prefer seam up, but for me that leaves too many things up to chance. To each their own.
To avoid burning the bottom of your bread in the Dutch oven, put the Dutch oven on the second lowest level of your oven and on the lowest level place a cookie sheet to shield the Dutch oven. Also placing two layers of parchment under your dough in the Dutch oven can also help.
Benny
The stone has always worked out nice for me. I place a cast iron skillet in the bottom of the oven for steaming and get nice crusts.
Cooked it for 25 minutes in the Dutch oven with the lid on then took it off for 15 minutes. Seemed a little light at that point, so pulled it out of the Dutch and put it on the rack for another 10. Crackled for a while as it cooled. Tasted great.
Appreciate the help!
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