A question about a recipe: Buttermilk Oatmeal Bread

I have a question about step 18 on the recipe "Buttermilk Oatmeal Bread" from AntoniaJames. It says:

"A Note about Clay Pots: This recipe works well either as a free-standing oval on a pizza stone, or in a loaf pan. If using a standard metal pan, lightly oil it before putting the dough into it for the second rise.
If you are using a clay pot, please remember that (i) it benefits from soaking in water before using; and (b) you can’t put it, while cold, into a hot oven. So fill up the clay pot about ¾ with water and put it into the oven; about twenty minutes before the time you expect to put the bread in the oven, turn it on (325 degrees Fahrenheit for a convection oven, or 350 for a regular oven). When the dough has completed its second rise, remove the hot pan from the oven, discard the hot water – I use it for cleaning the oily bowl– and then place the dough in the clay pot, using the parchment on which the dough rose. You can oil clay pots, but they don’t absorb as much water during the soak. The absorbed water creates steam in the oven, which improves the crust.
" I'm a fairly timid baker still. I don't have a pizza stone, and embarrassingly, I can't find the loaf pan I thought I owned. My loaf is on its first rise right now. I can certainly go out and buy a loaf pan in the meantime, but I was wondering if the Spanish clay dish that I have would work. It's basically the shape of large, low pie pan. I'm thinking it might suffice... Thoughts, anyone? Thank you!

giuliettanicoletta
  • 2922 views
  • 3 Comments
Buttermilk Oatmeal Bread
Recipe question for: Buttermilk Oatmeal Bread

3 Comments

AntoniaJames
AntoniaJames January 4, 2012
Oops, sorry, I read your question too fast and overlooked the critical fact, that you can't find your loaf pan. Shape it into a ball, like Amanda and Merrill did, and bake it on a baking sheet. And don't be embarrassed about not being able to find your loaf pan. Things like that happen to all of us -- and to some of us, all the time!! ;o)
 
giuliettanicoletta
giuliettanicoletta January 4, 2012
Thank you so much for the guidance, inspiration and good cheer! And lickety split, to boot.

I think I will try the parchment-on-baking-sheet method. Fingers crossed... :)
 
AntoniaJames
AntoniaJames January 4, 2012
Do you have a large loaf pan of any kind (glass, metal, ceramic, etc.)? That would work. You'll need to grease it with some light oil or butter. The timing might be a bit different, depending on the material (glass cooks quickly) and your oven. Or you could shape the loaf into a boule (a big round ball) and bake it on a cookie/baking sheet, preferably with a bit of parchment under it or if not, just likely grease it with a bit of olive oil. Either way, be sure to slash it a few times, about 1/4 inch deep, using a thin serrated knife or a special bakers' razor, if you have one. Have fun and good luck! ;o)
 
Recommended by Food52

Popular on Food52