Dutch Oven Loaf


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.


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