Instead of leaving the dough directly in the bowl to rise, I am going to place my parchment in the bowl and allow my dough to rise on the parchment. That way, I will not have to transfer the dough and chance it inflating at all. I will lift the dough out of the bowl and drop it directly into my Dutch Oven pot... I'll follow-up and let you know how it works!
When making your final rise before placing the risen dough in the searing hot pan, simply rise(raise?) the dough on your parchment paper in the bowl. This way after the dough is risen you simply have to grab each side of the parchment and drop it safely into the hot pot. No dough sticking to the bowl. No fallen dough. No reshaping. Also, when baked the bread does not stick at all to the paper. Much simpler, safe and it makes a better-shaped loaf.
@@SavorySaver you are most welcome. I should also have added that you can initially have your paper quite long as you do the final rise. This gives you ample handles of paper to move the dough to the hot pot easily and safely. As soon as the dough is positioned in the hot pot I take scissors and snip off the excess paper to keep it out of the way of the pot lid and not have the paper touching the top of the uncooked dough. You don't need the paper to remove the cooked loaf so cutting it shorter once it's in the pot makes no matter. Very good video btw. Best of luck to you.
I have this flour and I do have Celiac and this doesn't bother me. I have only used it to make gravy and enchilada sauce, but I love it! Do you know if this can be made without the honey? My husband is diabetic and I need to make this sugar free somehow. I am not a baker for any means, so thought maybe you might have some ideas to make it sugar free. Thank you so much for this video.
It's only a teaspoon of honey or sugar in the mix. I would think that amount from the original recipe is more to feed and jump start the yeast as opposed to the flavor of the bread. I found this info on the King Arthur Baking Site and it looks like you could just leave it out and see how it does. I would read the article over and see if it helps you. www.kingarthurbaking.com/blog/2017/05/16/reduce-sugar-in-yeast-bread I hope this helps and thank you for watching.
Hi Jamie……I have never tried Caputo’s but I could probably tolerate it. I’m gluten sensitive and don’t have celiac. The bread looks delicious, but I just wish it wasn’t cooked in covered heavy pot. I don’t plan to purchase one as I have absolutely no more room for another pan! But I’m guessing one could “probably” cook it on a parchment lined cookie sheet and just adjust the cook time as needed. I’m not an expert baker, so I could be wrong! -Brenda
Yes, I understand not having room for additional things like pots and pans....especially large ones! I think part of why it bakes well is the heat that the pot is able to retain. I wonder if maybe a little higher temp and cooking it in a round cake pan would work. The sides to a cake pan are a little higher and would help retain the shape better. It would of course be an experiment of trial and error.....which seems to be gluten free baking life in general lol
This breaks my heart because everyone is touting this flour, but it’s a wheat allergy for me. Oh well, kind of used to disappointment anyway.🤪 However, I love your channel!♥️
Sorry to hear that. Look at this video and see if it would work for your diet…..if you haven’t seen it of course lol. It’s multiple flours but the link to the original recipe is in the description and it shows gf flour swaps as well. The recipe is pretty easy to follow as well. GLUTEN FREE WHITE BREAD | Loopy Whisk Gluten Free Bread Recipe ua-cam.com/video/fVYOWt9LVg0/v-deo.html
Instead of leaving the dough directly in the bowl to rise, I am going to place my parchment in the bowl and allow my dough to rise on the parchment. That way, I will not have to transfer the dough and chance it inflating at all. I will lift the dough out of the bowl and drop it directly into my Dutch Oven pot... I'll follow-up and let you know how it works!
Great idea!
Thanks brother it looks really good ❤
Thank you for watching!
When making your final rise before placing the risen dough in the searing hot pan, simply rise(raise?) the dough on your parchment paper in the bowl. This way after the dough is risen you simply have to grab each side of the parchment and drop it safely into the hot pot. No dough sticking to the bowl. No fallen dough. No reshaping. Also, when baked the bread does not stick at all to the paper. Much simpler, safe and it makes a better-shaped loaf.
Thank you for the great tips John!
@@SavorySaver you are most welcome. I should also have added that you can initially have your paper quite long as you do the final rise. This gives you ample handles of paper to move the dough to the hot pot easily and safely. As soon as the dough is positioned in the hot pot I take scissors and snip off the excess paper to keep it out of the way of the pot lid and not have the paper touching the top of the uncooked dough. You don't need the paper to remove the cooked loaf so cutting it shorter once it's in the pot makes no matter. Very good video btw. Best of luck to you.
@@johnlandry7515 Great Tips John!
I have this flour and I do have Celiac and this doesn't bother me. I have only used it to make gravy and enchilada sauce, but I love it! Do you know if this can be made without the honey? My husband is diabetic and I need to make this sugar free somehow. I am not a baker for any means, so thought maybe you might have some ideas to make it sugar free. Thank you so much for this video.
It's only a teaspoon of honey or sugar in the mix. I would think that amount from the original recipe is more to feed and jump start the yeast as opposed to the flavor of the bread. I found this info on the King Arthur Baking Site and it looks like you could just leave it out and see how it does. I would read the article over and see if it helps you. www.kingarthurbaking.com/blog/2017/05/16/reduce-sugar-in-yeast-bread I hope this helps and thank you for watching.
Hi Jamie……I have never tried Caputo’s but I could probably tolerate it. I’m gluten sensitive and don’t have celiac. The bread looks delicious, but I just wish it wasn’t cooked in covered heavy pot. I don’t plan to purchase one as I have absolutely no more room for another pan! But I’m guessing one could “probably” cook it on a parchment lined cookie sheet and just adjust the cook time as needed. I’m not an expert baker, so I could be wrong!
-Brenda
Yes, I understand not having room for additional things like pots and pans....especially large ones! I think part of why it bakes well is the heat that the pot is able to retain. I wonder if maybe a little higher temp and cooking it in a round cake pan would work. The sides to a cake pan are a little higher and would help retain the shape better. It would of course be an experiment of trial and error.....which seems to be gluten free baking life in general lol
This breaks my heart because everyone is touting this flour, but it’s a wheat allergy for me. Oh well, kind of used to disappointment anyway.🤪
However, I love your channel!♥️
Sorry to hear that. Look at this video and see if it would work for your diet…..if you haven’t seen it of course lol. It’s multiple flours but the link to the original recipe is in the description and it shows gf flour swaps as well. The recipe is pretty easy to follow as well. GLUTEN FREE WHITE BREAD | Loopy Whisk Gluten Free Bread Recipe
ua-cam.com/video/fVYOWt9LVg0/v-deo.html
What if I don’t have bread flower? Can I add something to Cup for Cup?
You could try that but as tthose two flours are made with different ingredients the end result may not be the same. Thank you for watching.
God bless