38 cups to quarts12/8/2023 Carefully remove the hot pot from the oven, taking care to place it on a neutral surface like a cooling rack, wooden board, or kitchen towel. Half an hour later, the dough should be risen and the pot should be thoroughly preheated. When your dough looks like it will be ready in 30 minutes, put the Bread and Potato Pot (both the bottom and the lid) into the cold oven, and set it to 450☏ (or the temperature your recipe calls for). The No-Knead Crusty White Bread dough can take anywhere from one to three hours to rise in my cool Vermont kitchen, I usually let it rise for at least one hour before preheating the pot for 30 minutes, giving the dough a total of a 1 1/2 hours to rise. Keep in mind the temperature of your kitchen will make a difference in how quickly the dough rises. Start preheating your pot roughly 30 minutes before your rising dough is ready to bake. To ensure you get a burst of steam when the dough is put inside the pot, it should be preheated empty for about 30 minutes. (You can also use a brotform if you want to make some fancy rings on the surface of your loaf.) Preheating the pot Shape the dough and let it rest on a floured kitchen towel or piece of parchment paper with the seam side up, covered, while it rises. If you don’t have a scale, it should look like it will fill the base of the Bread and Potato Pot most of the way. When you’re ready to bake, measure out a two-pound ball of dough. Prepare the recipe as written, which often includes a 24-hour (or longer) rest in the fridge for no-knead dough be sure to plan ahead. (Look for recipes that call for at least four to five cups of flour.) I used the quintessential No-Knead Crusty White Bread recipe to put this pot to the test, but you can use practically any bread recipe that makes at least two pounds of dough. No-knead bread recipes are particularly well-suited to this method, as they’re typically wet doughs that release steam when they come in contact with the hot pot (plus they’re easy to make and delicious, too). Getting ready to bakeįirst, choose your recipe. These sugars caramelize and create the golden crust and irresistible flavor of a perfectly baked loaf of bread. “Simple sugars” might not sound delicious, but trust me - they are. Steam’s moisture keeps the surface of the dough cool for a longer amount of time as the loaf bakes, which allows enzymes (from the yeast) to continue reducing the starches in the flour to simple sugars. Loaves baked with steam taste as good as they look, too. They form “ears,” or crisp ridges that add crunch and an artisan-style look to your voluminous loaf. In addition, the steam hitting the bread's surface gelatinizes some of the starches there, which swell and become glossy, creating a crust with subtle, attractive luster.Īlso thanks to steam, any slashes or “scores” made in the risen dough open up beautifully during baking. The result is a lofty loaf that looks like it came from the bakery down the street! The steam keeps the crust soft longer, so it can continue to expand during the early stages of baking. When unbaked dough, with all its interior moisture, is put inside the hot pot, precious humidity is captured in the form of steam. The heat is distributed more evenly than in a conventional oven, and the steam transforms the dough in a few magical ways. When the Bread and Potato Pot is preheated empty, it becomes a miniaturized version of a professional steam-injected oven. ![]() You'll see why we love bread baking in Dutch oven like this - the loaves that come out of it are just as beautiful as they are delicious. However, this pot is part of Emile Henry's flame line, which is known for its durability and high-heat resistance. Some bread crocks can't withstand the intensity of being heated empty and are bound to crack when nothing's inside. While this pot is often used in France to make perfectly cooked potatoes, it’s also a game-changer when it comes to bread baking in a Dutch oven. ![]() The arrival of Emile Henry’s Bread and Potato Pot, a unique Dutch oven, has us eager to bake! We’re no strangers to baking with steam, but our excitement about this classic method has been rekindled. In turn, this results in bread with a crackly crust and a glossy surface that's beautifully blistered with bubbles. Gently slipping risen yeast dough into a searing hot pot and adding the lid creates steam. The best way to produce steam inside a lidded pot? It's simple: preheat the pot. The steam that's created inside the pot miraculously transforms the dough, ensuring the bread's crust will shatter into delicate shards with each bite. It all starts with bread baking in a Dutch oven (lidded pot), the perfect vessel for making artisan-style loaves. Making crispy, crusty, golden loaves of bread at home has never been easier.
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