Hey Guys, I am have a bunch of starter ready to be used, I was wondering if anyone could recommend sourdough bread recipes that don't use a dutch oven!
I make Hamelman's Vermont Sourdough nearly every week. Sometimes I use a cloche (like a clay dutch oven) and sometimes I just bake it on a stone. If I bake it in my cloche I shape it as a boule, and if I bake it on a stone I make batards. Baked on a stone I just spritz the oven with a mist when I put the bread in, and 2-3 more times every 30 seconds or so, such that the bread gets some humidity during the first 5 minutes of baking. I get great oven spring in both methods. (FWIW Hamelman's recipe uses about 185g of starter for a 700g loaf.)
on this site. It's wonderful bread and because of the overnight cold fermentation you can adapt it to almost any baking schedule.. I bake my bread on a Houghton Baking Steel using the towel method to generate the steam. I bake 500g batards and they take 30 minutes to bake. Steam at 460F for 15 minutes with no convection and 15 minutes at 420F, no steam with convection.
Just have a look around TFL, find a SD recipe that you like and shape it any way you want to, or the "original" way. Support the structure of the bread post-shaping (couche or banneton for example) and during proofing, and then drop it onto a baking deck in your oven. Add steam and voila! Just like that you have a non Dutch Oven SD bread.
I have a D.O. that I virtually never take out of the cabinet (I know it's in there somewhere). I'll find a recipe that I'd like to reproduce, use a linen couche that will support the shape and then bake it on my baking deck. Something that I like to do is find a boule or batard recipe and then recast it as baguettes or vice versa.
Don't let the strict adherence to "must use a D.O." stand in your way of being creative and doing it your way.
It's one way of generating steam and it can help to limit how much your dough spreads during baking, but I've baked at least a handful of recipes both in a DO and on a stone while using another method to produce steam. While I've never done so side by side, nothing has ever stood out as noticeably different.
I make Hamelman's Vermont Sourdough nearly every week. Sometimes I use a cloche (like a clay dutch oven) and sometimes I just bake it on a stone. If I bake it in my cloche I shape it as a boule, and if I bake it on a stone I make batards. Baked on a stone I just spritz the oven with a mist when I put the bread in, and 2-3 more times every 30 seconds or so, such that the bread gets some humidity during the first 5 minutes of baking. I get great oven spring in both methods. (FWIW Hamelman's recipe uses about 185g of starter for a 700g loaf.)
on this site. It's wonderful bread and because of the overnight cold fermentation you can adapt it to almost any baking schedule.. I bake my bread on a Houghton Baking Steel using the towel method to generate the steam. I bake 500g batards and they take 30 minutes to bake. Steam at 460F for 15 minutes with no convection and 15 minutes at 420F, no steam with convection.
Hi Ogi,
Just have a look around TFL, find a SD recipe that you like and shape it any way you want to, or the "original" way. Support the structure of the bread post-shaping (couche or banneton for example) and during proofing, and then drop it onto a baking deck in your oven. Add steam and voila! Just like that you have a non Dutch Oven SD bread.
I have a D.O. that I virtually never take out of the cabinet (I know it's in there somewhere). I'll find a recipe that I'd like to reproduce, use a linen couche that will support the shape and then bake it on my baking deck. Something that I like to do is find a boule or batard recipe and then recast it as baguettes or vice versa.
Don't let the strict adherence to "must use a D.O." stand in your way of being creative and doing it your way.
alan
It's one way of generating steam and it can help to limit how much your dough spreads during baking, but I've baked at least a handful of recipes both in a DO and on a stone while using another method to produce steam. While I've never done so side by side, nothing has ever stood out as noticeably different.