#Baking dutch crunch bread professional#
#Baking dutch crunch bread crack#

“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.

#Baking dutch crunch bread professional#

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.

#Baking dutch crunch bread crack#

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.