Baking bread in a pan
Baking a bread with that extremely delicious crust we are used to from bakeries and restaurants isn’t that easy when your kitchen isn’t equipped with a professional oven. But by baking your bread in a pan, such as a dutch oven, you create that steam function necessary for such a crust. In this recipe we made a whole wheat bread, but you can bake any type of bread this way. Simple as that. Let’s give it a go!
- 500 g FunCakes 100% Whole Wheat Flour
- 7 g FunCakes Dried Yeast
- 25 g FunCakes Bread Improver brown/whole wheat
- 330 ml water (30°C)
- 10 g salt
- Potentially sesame seeds or oat flakes
- Wilton cooling grid
- Dutch oven
Add all ingredients to a bowl, making sure the salt and the yeast don’t touch each other in the bowl before kneading. Knead the ingredients for 10-15 minutes to a nice, firm dough. When using a mixer, place the dough hook on the mixer and mix for 12 minutes on medium speed.
Tip! Check if the dough has been kneaded sufficiently by taking a small ball of dough and stretching it out as far as possible to the point where you can almost see through the dough. If it doesn’t break, the dough is ready.
Make a ball of the dough. Place it back into the bowl and cover with clingfilm. Let it rise on a warm spot for 30-45 minutes until it has doubled in size. You can also use the oven for this. In that case, put the oven on 30°C (top and bottom heat) and place a bowl with water in the oven.
After this ‘ball rise’, flatten the dough with your hands into one large slice of approx. 30×20 cm. It’s important at this stage to release all the air out of the dough by pressing into te dough with your fingers. Then roll the dough back into a ball.
Potentially make the top a bit wet with water and add sesame seeds or oat flakes. Place the dough with a baking paper wrapped around it bak into the bowl and let it rise for another 90 minutes, the same way as the first time.
Preheat the oven to 240°C (top and bottom heat) and once heated, place the pan with the lid in the oven for 30 minutes.
Once your pan has been completely heated and the 90 minutes for the second dough rise are finished, carefully get the pan out of the oven. Then take the ball of dough with the baking paper around it and place it in the pan. Put the lid back on the pan, bring the temperature of the oven back to 220°C and place the pan into the oven for 30 minutes.
After 30 minutes, remove the lid from the pan and continue baking for another 10-15 minutes until the crust is nicely brown and you get a hollow sound when you knock on the bottom of the bread. Let the bread cool down by using a cooling grid.