Experiment with roasting pan and stainless steel pot
Experiment with roasting pan and stainless steel pot
I just made a Norwich Sourdough with lemon zest and poppy seed this afternoon. Without having a Dutch Oven, baking stone or pizza stone, I had to use what I have in my tiny kitchen. So I turned to my roasting pan and my WMF stainless steel stock pot. This is what I did.I preheated the roasting pan and stock pot at 250 dc for 20 mins prior to baking. Spritz water onto dough. Used the roasting pan as base and the pot to trap steam since it is heavy. The result? No, I couldn't get the crust that I hoped for but it solved my problem with having a pale bottom bake.The pictures below will do the explanation Bulk Fermentation (only spent 1.5 hour on stretch and fold as it is warm in here) Final rise after 14 hours of cold fermentation (estimated about 75 percent of final proving) Bottom Shot (much better than all my previous bakes) Crumb Shot (moist inside but not so crunchy outside) Meanwhile, I am still searching for a piece of terracotta and a claypot as a substitute. Went to .com only to find out the shipping cost to my country is higher than the Dutch Oven itselfdoesn't make any sense, totally disappointed!
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Experiment with roasting pan and stainless steel pot
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