I have been baking breads in a dutch oven for a while now. Whether sweet yeast breads or whole grain sourdough loaves (I have had my starter for 8 years), they all deflate a bit when I take them out of the oven. They don't really collapse, are fully cooked and have a very nice texture and a great crust. But they all are a bit flatter after a few minutes out of the oven than immediately after . I do 3/4 of the baking time with lid on, then 1/4 without. I let the loaves cool in the dutch oven for about 10 min without the lid before handling them and fully cooling on a rack.
Why is that? Still getting awesome breads , just curious.
March 17, 2021 at 3:46pm
I have been baking breads in a dutch oven for a while now. Whether sweet yeast breads or whole grain sourdough loaves (I have had my starter for 8 years), they all deflate a bit when I take them out of the oven. They don't really collapse, are fully cooked and have a very nice texture and a great crust. But they all are a bit flatter after a few minutes out of the oven than immediately after . I do 3/4 of the baking time with lid on, then 1/4 without. I let the loaves cool in the dutch oven for about 10 min without the lid before handling them and fully cooling on a rack.
Why is that? Still getting awesome breads , just curious.