I have perfected my baking method and I’ve been getting good consistent loaves that are properly proofed which I am over the moon about.
However, I recently made mini loaves which turned out to be a really ideal size. I made dough for one “regular” loaf (500g flour, 330 water, 100g starter, 10g salt) and split it into 3 individual doughs after the bulk proofing stage. This made for cute tiny loaves and they have the perfect size slices for a small sandwich!
My only issue is I can only fit one loaf in my lodge cast iron Dutch oven at a time. So baking 3 mini loaves took a full 3 hours this morning. (Baking time & reheating the oven)
Do any of you have suggestions for how to bake on a sheet pan or pizza stone? My heating elements are at the top of my oven. I would LOVE to be able to bake all 3 at once but I’m just not sure how to tackle the steam aspect of it.
Thanks in advance, I have learned so much from all of you.
by kenzlovescats
11 Comments
I dont have a dutch and all my shit be working.
put a sheet pan at the very bottom of the oven, one pan youre gonna put your breads on and keep another pan at hand for sliding it in the very top. pre heat the bottom two pans and once your oven reached baking temp, slide your bread in and fill the bottom pan with about a mug full of water. i usually cover my bread for the first twenty minutes or so and then remove the pan at the very top and take out the bottom pan with the water aswell.
I have done an open bake on a cookie sheet. I added a cake pan with 1 cup of boiling water on another oven rack and tossed a few ice cubes in the oven as I added the loaf. I then took the pan of water out after the first 30 minutes. It came out fine, if a little darker than usual.
I use the oven with a tray of water up top, I spray the dough with water then into the oven then I spray again about 20 mins into baking. I’m no expert but seems to be fine.
https://preview.redd.it/xafubxnbw6ad1.jpeg?width=3024&format=pjpg&auto=webp&s=d44d3e5f4e76b15f310852d01eaa31726ebbe751
I put a glass baking dish filled with water on the bottom of the oven, pizza stone in the middle rack and a large baking pan on the very top. Preheat until the water is boiling and then slide the bread onto the pizza stone. And I make sure to bake it without the oven fan, which also seems to make a difference.
I just use a regular bread loaf pan with a foil tent (cover bottom of pan with foil and seal that over the top) for the first 30 minutes, then uncover. I’ve seen other bakers do this with another bread loaf pan on top. It holds plenty of steam. I bake 30 minutes covered at 450F, then 10-15 minutes uncovered. It’s so much easier than a Dutch oven because I’m not having to preheat the oven so much, and it’s lighter. I just shape my dough and place it directly into the loaf pan for the cold proof.
Buy smaller Dutch ovens. This is the way 😉
I put a cookie sheet on the top rack to trap steam, the bread on the middle rack, on a stone, a pan on the bottom to add boiling water.
It’s called loaf tin
I only open bake. I have a 9×9 full of water in the entire time, throw a handful of ice cubes in as it reaches 500, slide in my cookie tray with my loaves, and let er rip for 30 mins. It comes out perfectly.
https://preview.redd.it/yqwnpkmj49ad1.jpeg?width=3024&format=pjpg&auto=webp&s=de738c15b8f317d762cba9bf1568983f7cf69f65
More steam, more heat. But, I bet those loaves are delicious.
Edit: it doesn’t half to look perfect to taste good. Slice and toast and you’ll get the rich, burnished flavor!