Volcano--ing Again
I always forget to take pictures as I am going so this inset picture is after we have eaten, but does show remains of a little of the bread that was left.
What we did today
For Sunday dinner we made it on the deck again. This time we tried to cook a loaf of bread in the 14 inch dutch oven. So.... the bottom dutch had the bread and red potatoes in it and the top Dutch oven had the main course, which consisted of chicken in an apricot glase. Whoa! It turned on great and we were very surprized when the bread turned out as well. We learned that a bread pan will fit in the lower dutch and we can use it just like an oven.
First, we fried the chicken in the bottom of 12 inch dutch. After removing the chicken from the pan we fried the red potatoes for about 8 minutes, and then surrounded the potatoes around the bread pan in the lower 14 inch oven. We stacked it all up and cooked for about 50-60 minutes.
We want to try baking bread again so we can get better at it.
NUMBER of briquettes for history sake........
Here's how you figure it: Take the size of the Dutch and multiply by 2 to get the inside temperature to 325 degrees, i.e. for the 14 inch Dutch it takes 28 briquettes (14 bottom and 14 on the top) to reach an inside temperature of 325 degrees. Add 2 more briquettes to the top and bottom for each additional 25 degrees. So 16 on the top and bottom should give you about 350 degrees for a good hour of cooking time if the draft is set low.
For this receipe I used:
14-16 briquettes on the bottom of the 14 inch dutch oven
14-16 briquettes on the top of each oven (12 and 14 inch)
4 comments:
Ok Dan, this is totally impressive. I've never even thought of trying to bake bread in a dutch oven. It even looks like whole wheat bread is it? Did you grind the flour too? Man, I want to eat dinner with you sometime. Angie and Cory are lucky ducks!
Looks awesome, I like the info on the dutch ovens. Now answer me this: why can't you just put the ovens in the oven? Does it taste better with briquettes?
Hi guys,
The bread was regular white bread. It kinda had a different texture in that we cooked it in the 14 inch dutch oven with the potatoes and I think that because of that it was moister than usual.
You can cook with dutch ovens in a regular oven. We have purchased several cast iron skillets and use them on our regular stove all the time. We try to cook outside when we can trying to get more proficient in cooking with briquettes when we can.
Later,
Cory really got me going on this cast iron thing. He is the real wizard. Also, 2 of our dutch ovens are aluminum. That makes it quite easy for cleaning up.
Julie, we'll have you down sometime for dinner.
Melanie-------we'll try it out on you when you come next month.
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