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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes 
Thread started 08 Nov 2008 (Saturday) 12:51
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anliz
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Mar 18, 2015 10:51 |  #4396

slimmer wrote in post #17480435 (external link)
Crusty, No Knead, Dutch Oven Bread

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Woah , that is one gorgeous bread and beautiful pic , too ! I wish we have a big oven :-(




  
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slimmer
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Mar 18, 2015 11:12 |  #4397

anliz wrote in post #17480527 (external link)
Woah , that is one gorgeous bread and beautiful pic , too ! I wish we have a big oven :-(

That's the best part - this was done in a 5 quart Dutch oven, inside a standard oven. Fool proof. Trust me.


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anliz
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Mar 18, 2015 18:09 |  #4398

slimmer wrote in post #17480558 (external link)
That's the best part - this was done in a 5 quart Dutch oven, inside a standard oven. Fool proof. Trust me.

I'm using a table top oven , which is quiet small and the wire rack looks rather flimsy , I'm afraid it can't hold a dutch oven .




  
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Mar 18, 2015 18:36 |  #4399

I am originally from the Netherlands so have strong Dutch roots but cannot imagine what you mean by a "Dutch" oven.... ???


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Mar 18, 2015 20:29 as a reply to  @ vk2gwk's post |  #4400

It has to do with American settlers of Dutch decent or something similar. It's a thick cast iron pot with a lid. many have legs allowing them to be sat directly onto a fire.


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Mar 18, 2015 20:47 |  #4401

and I think I read somewhere (so it must be true, right?) that it was actually a German thing, a Deutscher Ofen that got turned into Dutch from pronouncing a German word in English. But it's basically a big cast iron pot and the old ones could be used on fire, often had little feet so you can set them over coals or embers and a rim on the top so you could put a couple glowing pieces on top for heat from above.


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Mar 18, 2015 21:27 |  #4402

Thanks for the description and explanation. Don't think I ever came across an "oven" like that in the Netherlands (and I am not that young... :) ) so it may be German.


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Mar 19, 2015 07:48 as a reply to  @ vk2gwk's post |  #4403

I think it has more to do with the Dutch process of making cast iron cooking pots in the 1600-1700's.

...or a way for Williams Sonoma to market casserole dishes. ;-)a


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Mar 19, 2015 08:34 as a reply to  @ anliz's post |  #4404

I imagine that your oven is really small but perhaps you can fit two inverted loaf pans which will produce somewhat similar results if your oven is capable of heating up to 480°F or 250°C
I used to bake mine like that at times if I wanted rectangular loaves. Cast iron pots retain heat better and produces beautiful crust and that's the whole point but my bread from 2 inverted pans was just as good


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Mar 19, 2015 08:43 as a reply to  @ itsallart's post |  #4405

Nice looking bread


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Mar 19, 2015 08:46 as a reply to  @ Lupo-Lobo's post |  #4406

Thank you Lupo-Lobo. That was years ago when I started baking my own, now I bake "proper" bread using home-grown sourdough. Haven't bought commercial bread in 4 years :)


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Mar 19, 2015 08:48 as a reply to  @ itsallart's post |  #4407

Love the flavors and textures of sour dough.


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Mar 19, 2015 10:00 |  #4408

itsallart wrote in post #17481887 (external link)
I imagine that your oven is really small but perhaps you can fit two inverted loaf pans which will produce somewhat similar results if your oven is capable of heating up to 480°F or 250°C
I used to bake mine like that at times if I wanted rectangular loaves. Cast iron pots retain heat better and produces beautiful crust and that's the whole point but my bread from 2 inverted pans was just as good

Thanks , itsallart , for this tip ! I baked a 13-inch pullman bread in our oven but haven't tried baking a crusty /sourdough-type bread yet . The highest temp of our oven is only 240°C :D

Here's a 13-pullman loaf that I baked more than a year ago

IMAGE: http://2.bp.blogspot.com/--iEMmxdx270/UhMExrALHQI/AAAAAAAAG5A/K4zM7YVoSPw/s640/IMG_9440.jpg

The crumb

IMAGE: http://2.bp.blogspot.com/-N9iuWdYmJY0/UhMpmJHflvI/AAAAAAAAG5U/shZ9JU85CAI/s640/IMG_9492.jpg



  
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Post edited over 4 years ago by itsallart. (2 edits in all)
     
Mar 19, 2015 10:02 as a reply to  @ anliz's post |  #4409

Anliz, holy moly, that's beautiful! For more crust you just want steam for the first 15 minutes and then without. But higher temps help too. Even 240C should be fine, just take the cover off and that's it. I usually take my loaves out of the pan after 20 minutes and they develop a magnificent crust :)


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Post edited over 4 years ago by king..
     
Mar 20, 2015 14:02 |  #4410

Some recent stuff
www.michaelfornataro.c​om (external link)

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IMAGE LINK: https://flic.kr/p/roTb​wV  (external link) Tea (external link) by Michael Fornataro (external link), on Flickr

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IMAGE LINK: https://flic.kr/p/roTb​qH  (external link) Croissants (external link) by Michael Fornataro (external link), on Flickr

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