Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size. Save Recipe. The oven door should not be opened until the bread has completely formed, including the crust. You can change the flavour by adjusting the ratio of white to wholemeal flour. Stir in raisins and crumbs. Reduce the oven temperature to 180°C/350°F/Gas Mark 4, and cook it for a further 20-30 mins, or, when the loaf is removed from the tin, the base sounds hollow when tapped. Proof Bread with a Slow Cooker Everybody loves a good bread and butter pudding. Your bread has roughly a 15 to 20 minute window of opportunity to rise before the crust is set. and create a glossy crust. Use a spray bottle to periodically squirt the bread, or squirt the inside of the oven with a small amount of water a few times during the baking to create a steamy mist on the inside of the oven that'll yield a crunchy exterior, perfect for French bread. Wet a clean dish towel with water and squeeze out the excess. Remove from heat, add in … Aside from proofing your dough, it’s also important to incorporate steam into the bread baking process. 2 hrs 30 mins . Be the First to Share Did you make this project? Share it with us! As Dutch ovens are known for their ability to retain heat, very few temperature fluctuations will occur throughout baking. So long as the bread doesn't show signs of mold, it's fine to reheat and soften the load. Steam is the Key to Baking the Perfect Loaf of Bread in a Dutch Oven To bake the perfect loaf of rustic, artisan-style bread, bakers need to create a hot, steam-filled environment for the first 10 to 20 minutes of baking. After the dough has risen, the final shape and size sets and the crust forms. This Middle Eastern flatbread puffs when it cooks, creating a space in the dough. Although it may be tempting to cut into that freshly baked bread while it's still warm, it is important that the loaf cool completely. Steamed bread makes a great, quick breakfast, an afternoon pick-me-up or a tasty accompaniment for supper. Don’t mistake undercooked bread for bread that hasn’t properly cooled. Without getting into the science of bread-baking, a steamy oven keeps the exterior of the dough soft, allowing the bread to rise, or spring, before the surface gets too dry and stops the rising process. Apply a mist of water to the oven, using a spray bottle. 3. Heating the bread, on the other hand "will get the starch and water molecules to break down the crystalline regions, producing soft, ready-to-eat bread," according to Cook's Illustrated. Pour over melted butter. Mix until smooth. Whether it’s a regular sandwich loaf, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, moist crumb and chewy, glossy crust. The most basic pudding is quite simple to make. Crust the bread up with steam. If you do not allow the bread to cool for at least two hours before slicing, it can appear soggy inside, even though it is cooked all the way through. During the initial stages of baking, steam is released from the dough itself into the sealed container, which keeps the dough moist; this allows the bread to develop a crispy, shiny crust and attain maximal volume. Creating steam in the microwave can infuse the bread with moisture once again so you can use your bread for sandwiches and other recipes once again. Add your next pita to the skillet. Professional bakers use steam ovens to keep baking bread from losing too much moisture during the initial several minutes of baking. Preheat oven to 350 degrees. The best bread comes from a combi steam oven. Itsmesimon/iStock/Getty Images. The secret to the perfect crust? As the bread stops expanding and the steam begins to evaporate, the sugars are left behind to caramelize (yum!) Wrap whole rounds of pita bread around sandwich fillings or cut the round in half to fill the pocket with salad. Spray the sides of the oven. This bread makes great sandwiches - we've done soy butter, all kinds of lunchmeats, pulled pork, beans, etc - they're all fantastic! Use a spatula to flip the bread. Related. Set the baked flatbread aside in a kitchen towel while you repeat this process with the other 5 circles of dough. Yield. The only bad thing about this recipe was that after the 3 hours for the 1st rising, I noticed that the dough had a somewhat sour aftertaste, like sourdough There's lots of ways of making bread and butter pudding. If your bread requires a longer proof, like this chocolate babka, I recommend refreshing the hot water every 30 to 45 minutes to keep things working. Introducing steam in the home oven—a beneficial component in bread baking—can be a challenge, and a sealed pot makes this process simple and unassuming. Ingredients. A proper, sliceable loaf, soda bread makes great toast. Fresh, crusty bread is one of life's greatest pleasures.