QueenCat Posted October 22, 2012 Share Posted October 22, 2012 I've noticed that when I bake bread, the loaf rises more during baking in the clay pan. Any guesses as to why? I divide the dough evenly, do the second rise in the pan. At that point, they are close to the same size. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted October 22, 2012 Share Posted October 22, 2012 Clay pans absorb the water then as it is baking it steams the bread. Clay pans do produce different results. Quote Link to comment Share on other sites More sharing options...
justLisa Posted October 22, 2012 Share Posted October 22, 2012 Is it lidded? I could see the steam if it had a lid but I don't know about just a regular bread pan shaped in clay. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted October 22, 2012 Share Posted October 22, 2012 Is it lidded? I could see the steam if it had a lid but I don't know about just a regular bread pan shaped in clay. It is still porous. Quote Link to comment Share on other sites More sharing options...
QueenCat Posted October 22, 2012 Author Share Posted October 22, 2012 Is it lidded? I could see the steam if it had a lid but I don't know about just a regular bread pan shaped in clay. No lid. The clay loaf is slightly "fluffier" but I'm guessing that's just because it's risen a bit more (about an inch higher). Quote Link to comment Share on other sites More sharing options...
justLisa Posted October 22, 2012 Share Posted October 22, 2012 No lid. The clay loaf is slightly "fluffier" but I'm guessing that's just because it's risen a bit more (about an inch higher). Huh. I do bake in clay bread pans without lids, but I don't remember the last time I baked in metal for comparison. With a lid like a la cloche surely it gets more steam and oven spring, but without I wonder. I think clay takes longer to heat up but holds the heat well. So maybe it gets slightly more oven spring since it heats slower and doesn't cross that threshold of dough to bread? I'm not sure. Maybe like SIS said, it is porous. Quote Link to comment Share on other sites More sharing options...
DarlaS Posted October 22, 2012 Share Posted October 22, 2012 Huh. I do bake in clay bread pans without lids, but I don't remember the last time I baked in metal for comparison. With a lid like a la cloche surely it gets more steam and oven spring, but without I wonder. I think clay takes longer to heat up but holds the heat well. So maybe it gets slightly more oven spring since it heats slower and doesn't cross that threshold of dough to bread? I'm not sure. Maybe like SIS said, it is porous. It does take longer to heat up. That would be why a pizza crust recipe calls for preheating the stone itself--so the crust will be crisp on the bottom. Pizza dough would be something you don't want rising much more. Quote Link to comment Share on other sites More sharing options...
Jpoy85 Posted October 22, 2012 Share Posted October 22, 2012 It does take longer to heat up. That would be why a pizza crust recipe calls for preheating the stone itself--so the crust will be crisp on the bottom. Pizza dough would be something you don't want rising much more. :iagree: Quote Link to comment Share on other sites More sharing options...
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