july | august 2019 38
Dutch Oven Baking Science
Bakingbreadina Dutchovencreatesa high-heatenvironment
thatquicklykillstheyeastandforcesthebreadtorapidlyrelease
itsgasesintoanintensewaveofsteam,a processknownasoven
spring.Industrialovensusedinprofessionalbakeriesdothis
naturally,butathome,weneedhelpfromtheDutchovenlidto
trapthesteaminwiththebread,hydratingthedough,effectively
conductingheatandhelpingit gainextraheight.Thesteamalso
interactswiththestarchesonthebread’ssurface,creatinga crust
witha subtlegloss.It leadstoanepicallycrustedandcrumbed
sourdoughloaf,everytime.