My hubby bought me a nice cast iron pot with a lid so I could try out the sourdough bread pot baking that is taking everyone by storm, even though it’s really as old as the campfire and camp cooking from long ago. You know…whats old is new again. So I gave it a go today with my new pot and ran into a little trouble. I mixed up the dough fine and bulk fermented and proofed the dough…and also preheated the pot and lid…but ran into trouble when the dough in the basket had to be overturned into the hot pot. The dough deflated somewhat when it had to make that fall from basket to pot bottom. So I am thinking of ways to avoid that drop. Here is a picture of the bread still in the pot:
Doesn’t it look like some bacon and a pot of Jocko Beans are coming right up? Anyway here is the bread:
When I turn it to the side you can see where the dough sagged as it deflated:
I haven’t sliced open the bread yet, but I know it is heavier than it could have been. It still seems like a pretty nice loaf though. I am hoping for the best! I was wondering if I could line the proofing basket with aluminum foil and then lift the whole thing out and place it in the hot pot instead of turning the basket over and having it plop down into the pot. If I made the dough a lower hydration, I could maybe support it with my hands and somehow get it down into the pot??? I don’t know??