Suggestions for making a bread recipe in a loaf pan rather than the recommended Dutch Oven?
Not sure if there are any major changes I should make. Made the recipe several times but don't have access to a Dutch Oven at the moment. Recipe: https://food52.com/recipes...
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Alternatively, have you ever baked bread with a dish of water in the oven? It won't give you the same effect as steam injection or imitation steam injection, but it does help with moisture and the crust.
When I use this trick, I put a wide shallow bowl in the oven first, so it's there and steady on the rack, before adding the loaf pan(s).
Think I learned it from Julia Child or some other recipe for making French bread at home.