We nearly ran out of bread today, can you believe it? I thought it might be fun to make a minor change in my technique, and I mean minor. Instead of using a Dutch oven for the 75% Hydration Honey Bread, I decided to make two small loaves and bake them in a steam oven.
It worked fine. The bread is an acceptable size for sandwiches or toast. The crust isn’t quite as firm, but again, acceptable. The texture of the bread was spot on. Overall, I am pleased with the results of the experiment.
(The recipe below uses a Dutch Oven)
Honey No Knead 75 Percent Hydration Bread
Advanced No-Knead Bread
• 600 g all-purpose flour (about 4 cups using ‘scoop and sweep’ method)
• 450 g water (2 cups, room temperature)
• 21 g honey (1 Tbsp)
• 14 g kosher salt (1 level Tbsp)
• 3 g SAF Gold instant yeast (1 tsp)
- Add the water and honey to a large bowl and mix until the honey is dissolved.
- Add the rest of the ingredients and mix by hand, until a sticky homogeneous mass is formed. Cover the bowl with a plastic wrap and let rest for 1 hour.
- After one hour, perform stretch and folds every 30 minutes over the next 1½ hours. Let the dough continue its fermentation for additional 1½ hours or until it doubles in size.
- Shape the dough in a ball and transfer to a proofing basket dusted with a 50/50 mix of all-purpose and rice flour, seam side up.
- Cover with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then with a plastic wrap. Let proof for about 60 minutes or until the dough passes the finger test. (Poked with a finger the indentation will spring back very slowly.) The dough will increase in size about one a half times or so.
- Place a baking stone and a steam pan in the oven. Place the Dutch Oven into the oven and preheat to(450) 500oF. An hour of preheating is recommended.
- Turn the bread over on a piece of parchment paper. Score on top and lower the dough into the preheated Dutch Oven. Be careful opening the oven, it will be full of hot steam. Spray the walls of the oven with a bit of water (gentle mist) to re-create some of the lost steam and close the door.
- Immediately drop the temperature to (400) 450oF and bake for 25 minutes.
- Remove the water pan from the oven, turn the bread 180 degrees and leave the door cracked open. You can use a wooden spoon for that. Bake for another 25 minutes.
- When the baking is done, remove the bread from the oven and place on a cooling rack. Cool for 1 hour at room temperature before slicing.