Tips, Tricks & Just Good Advice! > Food Related Tips

I need a lil advice.

(1/1)

Pam Gould:
Any bakers out there?
I have been making a lot of Artesian bread lately, and I use parchment paper inside of a cast iron enameled 3qt dutch oven. It comes out perfect with a lil tweaking of the recipe by me.
my question is... can I substitute pink butchers paper for the parchment?  I use it on meat, it is not coated. just wondering. I have a big roll of the pink butchers paper.
Thanks in advance.
Pammie
 

akruckus:
I bake a fair amount of bread just on my pizza stone and adding ice cubes to the bottom of the oven before adding the bread.  I would think the paper would be a bad idea as it absorbs moisture and might cause the bread to stick especially in a closed environment as a dutch oven.  If you try it I would try it in the manor I bake just on a pizza stone as a test then work your way to testing it the dutch oven.

I do love the dutch oven method for making bread, however I only have rounds and my wife likes loaves, so the boss wins.

Pam Gould:
Thanks for the reply...I put the bread on parchment right before it hits the oven.. covered for 30 minutes, then uncovered for 15 more minutes.
What the parchment does is make it easy to remove from the 450º so it stops cooking. The crust is beautiful and I make it in loaves or rounds...I really like the rounds The crust is pretty crusty and I don't mind that. It makes great best damn garlic bread. I cut it in 1" section and melt butter and gahhhlick over it.  Then add  some parmesan cheese and herbs before it's' done. I will try the butcher's paper and see what happens.
Thanks

Ka Honu:

--- Quote from: Pam Gould on April 21, 2022, 03:28:41 PM --- I will try the butcher's paper and see what happens.
--- End quote ---

Pink butcher paper should be okay up to about 450oF or so; I've read it may impart an "off taste" after that (like around 500o).

In any event keep your fire extinguisher handy.

Jus' sayin'...

akruckus:

--- Quote from: Pam Gould on April 21, 2022, 03:28:41 PM ---Thanks for the reply...I put the bread on parchment right before it hits the oven.. covered for 30 minutes, then uncovered for 15 more minutes.
What the parchment does is make it easy to remove from the 450º so it stops cooking. The crust is beautiful and I make it in loaves or rounds...I really like the rounds The crust is pretty crusty and I don't mind that. It makes great best damn garlic bread. I cut it in 1" section and melt butter and gahhhlick over it.  Then add  some parmesan cheese and herbs before it's' done. I will try the butcher's paper and see what happens.
Thanks

--- End quote ---

definitely interested in hearing results.  I like rounds too, but there are more "middle" slices with with loaf.  We like making a compound butter (garlic, herbs, pepper, olive oil) then grilling the bread or if using the oven using the broil setting (upside down grill!)

Navigation

[0] Message Index