Hi - Has anyone tried baking Ken Forkish bread without a dutch oven, just free-form on a baking stone? I am baking this morning and my loaf is too big for my oval DO. Not sure what to do now...?
About three weeks ago, I baked the Overnight Country Brown bread on a preheated baking stone with steam in the oven for the first 10 minutes or so. The bread turned out just fine.
Any bread that is "supposed" to be baked in a dutch oven can be baked on a stone, but, as you've discovered, not vice versa.
Funny you ask. When I reviewed FWSY here when it was first published, I dinged Forkish for specifying a DO for baking all his loaves because the steaming problem that the DO solves has been successfully solved dozens of creative ways by home bakers (as clever as the DO solution is, granted), obviating the need to always bake loaves small enough to fit in a DO.
Break free and get yourself a stone. And some steaming hot towels. And/or lava rocks. And a peel.
About three weeks ago, I baked the Overnight Country Brown bread on a preheated baking stone with steam in the oven for the first 10 minutes or so. The bread turned out just fine.
Paul
Any bread that is "supposed" to be baked in a dutch oven can be baked on a stone, but, as you've discovered, not vice versa.
Funny you ask. When I reviewed FWSY here when it was first published, I dinged Forkish for specifying a DO for baking all his loaves because the steaming problem that the DO solves has been successfully solved dozens of creative ways by home bakers (as clever as the DO solution is, granted), obviating the need to always bake loaves small enough to fit in a DO.
Break free and get yourself a stone. And some steaming hot towels. And/or lava rocks. And a peel.
Tom