As I am without a Dutch oven, oven stone or bread pan of the right size, I thought I would try this basic bread in a cast iron non-stick saucepan. This is the second time I have tried baking this way. I got a limited bloom as the dough was very wet, very ripe and had no bench work or second prove.
500g Tesco Very strong white bread flour
100g Matthews Cotswold Crunch flour
100g plain white flour starter 100% hydration
10g salt
80% hydration
Starter fed 6 hours before mixing. This had just gone past peak.
Mixing done the evening before and left covered with cling film in a bowl overnight
Hand mixed using the technique outlined on http://www.breadwerx.com/
The dough was very ripe but had not collapsed
Oven pre-heated with water tray and saucepan at the maximum my oven will go (250 degrees I believe, as it just says Maximum)
No bench work, once at temperature the dough was added to the hot pan and returned to the oven
10 minutes at Maximum and then reduced to 200 degrees
Total bake time 40 minutes
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How does it look inside?
It looks like it could be quite tasty. I'm also curious about the crumb.