Dutch oven disaster
hello all, still recovering from my latest attempt at bread baking and I need help! I’ve been baking a tartine style loaf, no problems, for a while now. I use a staub enameled matt finish dutch oven, again typically no problem. Last night though, the loaf stuck and good to the pot. I could not dislodge it anyhow. In my frustration I ended up ripping the bread out with the bottom crust still stuck to the pot. Total disaster.
i know people use parchment and that some what solves the problem. I’d rather not because I don’t like the indentations that the paper leaves on the loaf, and also it’s yet one more step to prepare.
Any suggestions on upkeep of the pot to prevent this happening again? Should I have left the loaf stuck to the pot till it cooled and maybe released (I was afraid it would burn if I left it in). Finally, is it worth springing for a combi cooker. I don’t really want another large pot, but the screaming hot temp and the high sides of the do makes it hard to center the loaf and inevitably I drop it off kilter and/or burn myself.
Source: Fresh Loaf