Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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Tartine, do I need a dutch oven for a home oven with a steam function? (self.bready)

submitted 1 year ago by Squizzy to c/bready

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My oven has a steam function, I can heat and steam the oven on high before putting the loaf in.

Do I still need a dutch oven?

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[–] Squizzy 1 points 1 year ago (1 children)

Would you recommend cooking on a stone or baking sheet if I go this route?

[–] banneryear1868 0 points 1 year ago

I used to place my loaves on parchment to brush the excess flour off and score, then I'd lift it from the parchment to drop on the baking surface. The stone might be best if it was already at oven temp but either that or a baking sheet would quickly rise to temp when you're baking at 500 degrees and above. So I'm not sure it would make a major difference. The texture of the bottom crust might be different.