I’ve spent quite a bit of time on various online bread forums and have seen many pictures of bread people bake from around the world. There’s LOTS of talent out there! And today, as I was perusing a forum, I saw a picture that someone took of a half-dozen boules they made today. They were gorgeous!
And they were perfectly round and all the exact same diameter. When I zoomed in on the picture, I noticed that the bottom sides of the loaves were just a tad bit flat, which told me one thing: The loaves expanded outward to the sides of the Dutch oven.
Look, I don’t want to take away from how beautiful the loaves were. But it made me ask the question: What if they didn’t use a Dutch oven? Chances are, those loaves would be a LOT wider in diameter and not nearly as tall.
I don’t use a Dutch oven. I bake all my bread on a baking stone with a pan of water at the bottom of my oven for steam as shown below.
That doesn’t necessarily make my bread better or make me a better baker. But baking on a stone has forced me to constantly think about the strength of my dough and really hone my shaping skills. If I mess up, I get results like this:
That was not amusing. Those loaves were made with 40% Kamut, 30% Organic Whole Wheat, and 30% Bread Flour at 88% hydration. I knew I was in trouble after final proof. Though the loaves were perfectly fermented, there just wasn’t enough dough strength and they collapsed under their own weight. The lack of strength wasn’t due to kneading – or lack thereof – either. I used too much of a fairly acidic starter, and the hydration was simply too high for the flour I used. Both the Kamut and Whole Wheat flour from this supplier just don’t develop enough strength. Combine that with a low pH and well… you see the results.
As for the title of this post, here’s an acid test: For those of you who bake with a Dutch oven, try using a metal pan or a pizza stone to bake your next loaf. Instead of covering your loaf, put a cast-iron skillet on the bottom rack of your oven and put some hot water in it to generate steam. If you’re building up good strength in your dough, your loaf should rise up nicely. But if it spreads out, chances are you’ll need to work on building up your dough strength and shaping.
When I personally moved to a baking stone from a Dutch oven, I made several flat loaves until I learned how to get great gluten development, and learned how to create a taut skin during shaping; that, and studying my flour’s capabilities. In fact, with that brand of flour, I rarely take it above 80% and usually stay around the 78% hydration mark.
And when I saw the flatbread I had created, I have to admit that it was pretty humbling because I thought I was the bee’s knees with my perfectly shaped loaves! 🙂 Little did I know that my skills needed A LOT of development.