Off the back of some great feedback and advice here last week I had a second crack at open baking this morning – really pleased how these came out.
Simplified the in-oven setup to a single stone with inverted baking tray above and cast iron skillet below for steam.
Baked at 230c this time, 20 mins with steam, 30 min without. Browned better this time and had a better crust on the underside. Think this will be my main baking technique going forward – might just dial up the temp a touch more to around 235 for a bit more browning – I suspect my oven runs slightly cool.
Dough was 70% hydration, all white bakers flour. 450g flour, 300g water, 100g starter, 9g salt (per loaf).
by SamsSFW
11 Comments
Looks great!
Nice
👏🩷
Looks great to me. How did it taste?
I so want to give this a try.
Perfection!!
Nailed it!
If you have a heating element on the bottom I wouldn’t put anything on it. I warped the bottom of my oven and it was glowing orange because I tried to put a pan on top and on bottom to help with steam. Hindsight is 20/20 lol
Now I just put a pan on bottom rack and skip to top pan entirely. Bread still turns out great!
I actually might have to try this.
What’s your stone? Also just take the top pan off to get a better browning on top. I’ve been open baking for 30 years and no need to try anything else!
You can DIY steam injection by using a kettle on the top of your stove with a silicone tube running straight into your oven. Game changer.
I never cover my loaves and they turn out great. I put pyrex dishes with water in them through the preheat, preheat with my cast iron pizza stone, plop my bread directly onto it, bake for 5 minutes, score it, spray it down, send it at 425 for 15-20 minutes, then drop to 400 until browned to my liking (usually 20-30 more min)
My loaves look a lot like OP’s