400g Manitoba 600g type 1 75% hydratation
this post was submitted on 26 Nov 2023
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Looks pretty good. Maybe a bit dry looking in the crust? Did you try any of the add steam techniques?
I usually bake my bread in a Dutch oven in an oven (or in coals of a fire if camping), something that also works decently is to throw some boiling water in a pan in the oven (ideally thick cast iron or pizza stone or something to hold heat more) as you throw it in.
If your oven temp is unstable adding something like a pizza stone can add thermal mass and help stabilise it. Don't pay out the arse, go to the hardware store and buy some unglazed ceramic or stoneware tile or similar and cut it to size. Just wash it very thoroughly before use and careful with the dust when cutting it!
Yeah, I've added a pan of water in the bottom of the oven for the first 20 minutes, but I'm still looking for the best "setup" via trial and error ahahah I appreciate the suggestions, thanks a lot!
Yeah home ovens don't tend to hold steam too well but it's better than nothing.
I haven't found anything that works as well as a Dutch oven, well aside from big sealable stone ovens. I wonder if putting a dome of alfoil or something over it might help hold steam? It might reflect too much heat, but maybe if heating from the bottom an overturned mixing bowl or similar would hold steam and reflect heat over the top?
I should try that.
Otherwise if in the usa I think you have a company over there called lodge that makes extremely affordable cast iron cookware. It's ugly and heavy but works great.