October 29, 2023 - 10:06am
First attempt a FWSY pane de campagne
I followed Ken Forkish's recipe for two loaves pretty closely - the only tweak was using activated yeast instead of instant. Out of the oven, they both look pretty good. I had some trouble gracefully transferring from my counter to my Dutch oven so these might have deflated a little at that point. I think next time I'll just invert the banneton right over the Dutch oven and drop them.
Waiting for them to cool down to give a taste, but the crust makes me happy! Photo is of the first loaf baked.
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.... very happy with how this turned out. It tastes delicious!
Crust and crumb turned out nice. I'd be happy, too.
Here's something for your dough transfer:
Silicone grill mats, a little more than $1.00USD each in packs of five or six.
Or use parchment paper.
Or did I misunderstand?
Best wishes. Dave
Thank you, Dave! I think I see what you're doing there - so you place the dough on that mat, and then life the dough by the edges of the mat and place the whole thing (mat included) right in the baking vessel?
When I made this batch, I proofed in bannetons and when I was about to bake, I flipped each banneton over onto wax paper on a cutting board. Then I picked the dough up and place it into my Dutch oven, but it was hard to get a grip on the dough to move it smoothly, and I think I deflated it more than necessary by trying to pick it up. So your solution might be spot on.
I'm trying this recipe again right now - baking tomorrow. For this go-around, I'm going to try and flip the banneton over and plop the dough right into the hot Dutch oven and see how that goes. I don't think the parchment paper I have on hand can withstand 475F temps. I'll see how that goes and then perhaps look for the grill mats.
Cheers! I appreciate the feedback!
Justin
There are several dutch ovens where the "lid" can be used on the bottom - so the whole pot is upside down. That makes access easy and safe. I like to use this kind when I bake bread in a DO. Here are two models (I'm not pushing any vendors; they are just the ones I easily found pictures of the pots) -
https://www.thekitchn.com/lodge-double-dutch-oven-review-23102745
https://www.target.com/p/lodge-3-2qt-cast-iron-combo-cooker/-/A-46987382
I'm kind of attached to my DO. It is a Staub I bought in London years ago, and liked it so much I eventually located a Staub paella pan in the same color (red). My wife and I call them "Big Red" (paella) and "Little Red" (DO) and I use them all the time. I'm sure they'll outlive me!
Elvis: Just put a small test piece of your parchment paper in the Dutch oven during preheat to test. Bet it works...and best wishes. Dave
Good tip - I will try that!