Introducing my alternative bread oven.
Inside the enamel pot, I have placed a metal cookie cutter, on top of which sits a cake tin ready to receive the prepared dough.
A little water initially lies at the base of the pot, and after preheating with the lid on, the loaf cooks for about 40 minutes in the enclosed sauna.
A soft crust, although a crust none the less, is formed with minimal browning.
The steam-nurtured loaf is well risen, and the crumb has an open texture.
Here’s a loaf that cuts beautifully, and makes great toast.
Broad Street Baker 