Food Processor Ricotta Bliss Bread: Real Baking with Rose Levy Beranbaum

the first time i saw bread being made in a food processor, in under 2 minutes, i didn’t know whether to be amazed or aghast but after speaking to fabrizio bottero of cuisinart, i learned just why it works so well. the gluten strands which develop and are then cut by the whirring blades during processing reconnect as soon as the processing stops.

this is an important lesson about bread dough. think of dividing the dough as you would about the human body as in a break vs. a sprain. a break heals, a sprain is a tear that weakens a ligament and never repairs in the same way. this means that to have a strong viable dough you can cut it with sharp shears or a knife but not pull it apart to tear it!

(Recipe on the main page)

the potential problem with the food processor, however, is that the friction produced by the blades can overheat the dough very easily and also the processor can stall if the dough is stiff or if there's a large quantity of it.

charlie vanover solved the second problem by working with cuisinart to design a machine that has a dough button that actually slows the machine preventing overheating and straining of the motor. if you are using another type of processor, it may be necessary to stop when you hear the motor straining or the dough jamming and allow it to rest for a few minutes for before continuing.

for the second problem—overheating—i have come up with the following solution: i have everything but the butter as cold as possible to prevent build up of heat in the processor. If the butter has not been softened, however, the processor is likely to stall. freezing the flour/sugar/yeast mixture for 15 minutes or as long as you want would only help but is not absolutely necessary.

one of my favorite recipes in the bread bible is for the ricotta loaf on page 285 but i'm about to provide you with a better version of it—so much better in fact that i originally called it "ricotta bliss bread." here's another lesson: bread baked free form as opposed to in a loaf pan will be more open in texture. i can just hear the gears clicking as some of you will think—but what about the no knead bread? well if a bread is that moist, and has no side walls of a pot to restrain it, it will puddle sideways and not rise as much—as many of you have experience i'm sure.

the bliss bread which makes two loaves became the ricotta loaf due to the organization of the book. the texture was not that of a rustic bread but rather that of a soft loaf so it fell into the loaf category and i was asked to tweak it into loaf shape. but just last week, i decided to make it the way it was originally intended and gasped at the incredible softness and deliciousness of flavor—so extraordinary i knew i'd have to share it with you as soon as possible. for those of you who have the first and second printing of "the bread bible," just print it out and tuck it into the book. it's the same recipe, but shaping, rising, and baking times will vary. i added it to the third printing so it will be in all subsequent printings.

By the way, note in the photos the difference in the top crust of the cut and uncut loaf. the cut loaf was one that hadn't been proofed as much during the final rise and therefore burst open a little unevenly on baking. the uncut loaf has wide openings because it was just ever so slightly underproofed--my preference--so it can have more oven spring and more attractive slashes.

TIME SCHEDULE
Starter: None (Straight Dough Method)
Rising Time: About 3 hours plus optional overnight rise
Oven Temperature: 375°F./190°C.
Baking Time: 35 to 40 minutes

This recipe was adapted from one that came to me as a gift from Diego Mauricio Lopez G. of Pandora bakery in Columbia South America after the publication of The Cake Bible in 1988. As I was busy at the time, I put it aside and years passed before I came across it again and tried it.

This bread is incredibly quick and easy to mix and thoroughly enjoyable. It is a pleasure just to touch the dough which is as soft as a newborn's skin. It bakes into a pale yellow almost lacy, unfathomably soft crumb that can be sliced very thin. The flavor is ethereal, rich and deeply complex. I should never have waited so long!

Makes: Two 7 inch by 3 1/2 inch high loaves each about 1 pound/474 grams

INGREDIENTS	MEASUREMENTS	WEIGHT
unbleached all-purpose flour such as Gold Medal or Pillsbury	3 1/4 cups	17.5 ounces	500 grams
sugar	2 tablespoons	1 scant ounces	25 grams
instant yeast, preferably or active dry yeast	1 1/2 teaspoons 2 teaspoons	.	4.8 grams 6.2 grams
whole milk ricotta, cold	1 cup + 1 1/2 tablespoons	8.75 ounces	250 grams
butter, softened	7 tablespoons	3.5 ounces	100 grams
1 large egg, cold	3 tablespoons + 1/2 teaspoon	1.7 ounces 50 grams (weighed without the shell)
salt	1 1/2 teaspoons	.	10 grams
water, cold	1/2 cup (4 fluid ounces)	4.2 ounces	118 grams
Optional: Melted butter	1 tablespoon	0.5 ounce	14 grams

Equipment: A baking sheet lined with parchment, or sprinkled with flour or cornmeal. A baking stone or baking sheet.

If using active dry yeast proof it. To proof, dissolve it with a big pinch of the sugar in 2 tablespoons of the water warmed only to hot bath temperature, 110°F./43°C. Set it in a warm spot for 10 to 20 minutes. It should be full of bubbles. Add it when adding the ricotta.

Mix the Dough
In a medium bowl, whisk together the flour, sugar, and instant yeast. Place it in a food processor with the dough blades. Add the ricotta, softened butter, egg, and salt and pulse about 15 times. With the motor running, add the cold water. Process 60 to 80 seconds but be careful not to allow the dough to get hot—i.e. not over 80°F/27°C. The dough should be soft but not sticky. If it is not soft, spray it with a little water and pulse it in. If it is sticky, transfer it to a counter and knead in a little flour at a time. After the first rise it will become firmer and difficult to shape if it is not soft. The dough will weigh about 2 pounds, 5 ounces/1048 grams.

Let the Dough Rise
Place the dough into a 4 quart or larger container, coated lightly with cooking spray or oil. Press down the dough and lightly spray or oil the top of the dough. Cover the container with a lid or plastic wrap. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise, ideally at 75 to 80°F./24 to 27°C., for about 2 hours or until doubled Preheat the oven to 375°F./190°C. at least 30 minutes before baking time. Have the oven shelf at the lowest level and place an oven stone or heavy baking sheet on it and a cast iron pan on the floor of the oven before preheating. (You can line it with foil to prevent rusting.)

Shape the Dough
Empty the dough onto a lightly floured counter and knead it lightly to deflate it. Divide it in two (if desired, one or both can be placed in a freezer weight plastic bag(s) that has been sprayed with cooking spray and refrigerated for up to two days. The dough will develop more flavor and have a more open texture. You will need to take it out of the refrigerator about an hour before shaping.)

If you are baking the same day, preshape it by pulling the edges to the top. Without flipping the dough over, use a bench scraper to move each round to a lightly floured counter. Cover them with lightly oiled plastic wrap and allow them to sit for 20 minutes or until extensible (when you pull the dough gently it stretches without tearing).

Shape each piece of dough into a 4 1/2-inch by 2 3/4-inch high round. Set them at least 3-inches apart on the prepared baking sheet. Place a large plastic box over them or cover with plastic wrap lightly coated with cooking spray. Let the dough rise until doubled in bulk about 1 hour. They will be about 6-inches by 3 1/4-inches high. Slash the tops with a sharp knife or straight edged razor blade. (I like to make a slash in one direction and a second slash perpendicular to it.)

Mist the dough with water and quickly but gently set the baking sheet on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 35 to 40 minutes or until golden and a skewer inserted in the middle comes out clean (A instant read thermometer inserted into the center will read about 200°F./93°C.). Halfway through baking, turn the pan around for even baking.

Transfer the loaves to a rack and brush with the melted butter if desired. Cool until barely warm—at least 1 hour.

Note: If you prefer to use a mixer, proceed exactly as above, but have the water at room temperature. Use the dough hook on low speed (#2 Kitchen Aid) and gradually add the water. When the dough is moistened, raise the speed to medium low (#3) and knead for 10 minutes.

The Rose Ratio
flour: 100%
water: 70.2% (Includes water contained in the cheese and egg white)
yeast: 0.96%
salt: 2%
Butterfat: 17.5% (Includes fat contained in the egg yolk and cheese)

From the kitchen of Rose on 07.20.07 at 4:06 PM in Bread

Comments

Is it possible to make this Ricotta bread and use a starter with it? I have a lot of ricotta cheese right now, and was going to make sour dough bread in the morning... But this ricotta bread sounds good. I was going to try to just add the ricotta to my reg. recipe, but I am making 3 loaves and would hate to ruin all of them. Any ideas???

Reply to this Posted by: DeNise | June 3, 2008 1:01 AM #

Reply to this Posted by: DeNise | June 3, 2008 12:53 AM #

BetseyD, thank you for sharing your generous details on your ricotta blis bread. Your home made ricotta must be wonderful (as I ALWAYS eat so much of it when in Italy from the neighborhood's dairy store). Perhaps you can re-write Rose's recipe for home made ricotta? That will be worth your effort.

Maybe going off a little from the subject but like to share this. I am a little concerned about the going all natural path, the organic path so hype nowadays. 25 years ago, I attended 3 years of college in the National Agriculture University in Peru. My first major was to be an agronomist. My 2 best friends from the university at that time completed the program and we keep in touch. One of our professors was speaking about the organic movement since then!

In my opinion, the organic concept is wider thinking. I love many things organic, but really, organic is not the best choice for all the choices. My friend Kathy has been pushing this subject, and we have been testing organic eggs, butter, chicken, milk, flour, steaks, and bacon. In some cases the taste/texture/wholeness is better, but in some cases it isn't. I think some (if not a lot) of the organic foods are grown and flown from so far away, also not produced/consumed frequent enough, that by the time it gets to your dinner table, it is so unfresh thus lacking of flavor and perhaps not as healthy as something not organic that has been preserved better or consumed faster.

I would go organic if I eat the food as unprocessed (or baked) as possible; and as fast and fresh as possible. THIS is when the organic smell shines. But for baking cakes and breads which recipes are long or contain a lot of other ingredients, I don't think organic shines. The same for home made unprocessed foods, or for really fresh foods, specially dairy. For example, if I have organic eggs, I prefer them eaten alone, in a carbonara pasta, or in some fresh egg recipe; maybe so in creme anglaise or some other custard based delicacy. If a use organic eggs on a chocolate cake, I see no difference when using non-organic eggs. Second example, for organic chocolate, if you will eat it alone, YES, but if bakes, NO.

In any case, I always love to share this picture when people share with me about fresh cheeses. I wish I can taste your home made ricotta! This is a fresh gorgonzola (dolce) and fresh mascarpone "layered cake" and only $3 euros in Italy (and not $30 dollars as it would cost in the USA).

http://www.hectorwong.com/roselevy/GorgonzolaDolceAndMascarpone.html

P.S. Matthew has posted info on how to post pictures, or please post them on the forum (much easier). We LOVE to see your ricotta bread.

Reply to this Posted by: Hector | June 2, 2008 2:29 PM #

O.K.,

I have finished the dough part, proofing, shaping and the bread is now baking.

One loaf shaped up rather nicely, and the other looked like a melting piece of @#$% - with Cellulite!

I think that the Ricotta must have been a large part of the problem, however, my shaping technique must need some improvement as well! The only thing different that I did between the two loaves was that I sprayed a little on the "Good Loaf", where the edges were meeting, right before I started to shape it. I do this sometimes in order to get the seams of a loaf to seal a little better.

Any thoughts? Anyone?

Oh - I also have pictures, but I am not sure if I can post here.

Thanks, and take care all!

BetseyD

Reply to this Posted by: BetseyD | June 1, 2008 11:24 PM #

Thank you Rose!

I am still waiting on the Butter to warm up - it is at 66 degrees right now, and I will not start until it is at least 70 degrees.

BetseyD

Reply to this Posted by: BetseyD | June 1, 2008 5:31 PM #

not to discourage you but i've only ever used polyo whole milk ricotta. not sure if it has other things in it--maybe those stabilizers are doing something! anyway, can't wait to hear how it goes.

Reply to this Posted by: rose levy beranbaum | June 1, 2008 5:12 PM #

O.K. Guys,

Thank you all, yet again, for your kind support with my Ricotta Bliss Blues!

Here is what I have done, so far, in order to prep for my next loaf of Ricotta Bliss, which I will be assembling here, very shortly:

1.) Early this A.M. I carefully weighed out, and then placed the flour, yeast and sugar in the bowl of my food processor - pulsed a few times to combine - and then placed the whole thing (covered in plastic wrap) in my freezer. I actually keep my yeast frozen anyway.

Heh Heh, this was 12 hours ago! If it ain't chilled properly by now, it NEVER will be!

Oh - I also weighed out my salt and have it sitting on the counter in a pinch cup - waiting for its cue to join the other ingredients.

2.) I did leave the stupid Butter out too long, as now it is probably too warm, so, I am going to Fridge it for about 10 to 15 minutes before I start. Hopefully, this will bring it to the correct degree of "softness" for the recipe.

3.) I weighed out the water (I use Poland Springs), put it in a glass cup, covered it and placed it in the back part of my fridge - where it is coldest - at the same time I froze my flour mixture.

4.) I took Rose's advice and purchased some lovely Ricotta from my local Shaw's Supermarket. The brand looked (and tasted) really good (Cantare Whole Milk Ricotta Fresca), with no Gum, Stabilizers or anything other than what it is supposed to have, listed in the ingredients. It even came in its very own, adorable, little "Draining Basket" within the container! I have to say that even though it tasted almost identical to my Homemade Ricotta - it is somewhat moister, shall I say, in its makeup.

I did notice that Cantare uses Whey as the main ingredient, then Milk. I make my homemade Ricotta with Whole Milk, about a cup of Heavy Cream, and a few Tbsp. of White Vinegar to curdle the cooked mixture. This is convincing me to maintain the fact that, maybe, my homemade Ricotta is just too fatty for this recipe. My Ricotta is also quite a bit drier in texture. Maybe (hopefully) the store-bought stuff will make a difference? I hope so!

4.) I weighed out (as I always do - with everything!) my Ricotta EXACTLY, and then COMBINED IT with ONE lovely extra large farm fresh egg (I love the yolk color with these farm eggs!). I did this in my 4 cup glass measuring bowl, placed the lid on, and then placed the thing alongside the water - in the back of the fridge, where it has been chilling since 12 hours ago, along with everything else.

As I stated above - if the ingredients are not properly chilled by now - they NEVER will be!

O.K., slight change of plans. I actually ended up taking some FRESH Butter out of the fridge a few minutes ago, instead of chilling the stuff that I left out too long. I am going to give it, say, 15 to 20 minutes to come to room temp. I will even go so far as to take its temp with my digital probe thermometer before I use it!

I even went so far as to purchase two pounds of Organic Valley Cultured Unsalted (totally organic) Butter at my local health food store yesterday. This was, specifically, for control purposes, partly so that I could use some of it in this recipe!

I have been making my own unsalted organic cultured butter as of late (it is sooooo good!), and have had no problems in other recipes with it (I made a to-die-for Rice Pilaf with it last night!) - however - I wanted things to be as "controlled" as possible with this upcoming Ricotta Bliss Event - so I caved and got "store-bought" butter. This stuff tastes almost exactly like my own homemade butter. Go figure!

I am preparing to throw it all together here, very shortly, as soon as the stupid butter reaches about 70 degrees. I will also be checking the dough temp at various intervals, so as to make sure it is not overheating!

By the way, my kitchen is warm at around 77 to 80 degrees these late Spring days. This is the main reason (amongst others) why I am being so crazy with the chilling and freezing aspect of things.

I will post back as soon as I have any results to report. I imagine that it will be later this evening; unless I go COMPLETELY insane with this project!

Is it possible to post pictures on this Blog? If it is, then I would like to give it a try, so that you all can see (and maybe help to figure out) what the heck I am doing wrong with this recipe.

Wish me luck, guys, I am going to knead (ha ha, get it? Of course you do) it!

Thanks again!!!

BetseyD

Reply to this Posted by: BetseyD | June 1, 2008 5:08 PM #

i would use commercially made ricotta!

Reply to this Posted by: rose levy beranbaum | May 30, 2008 8:34 AM #

Betsey, it sounds like you are being very meticulous and careful, so you really must be frustrated things aren't turning out! I think for using the food processor, you can combat the temperature rise by freezing the flour, etc. I think the only thing that must be room temperature is the butter, but double-check the BB because it is all spelled out there. It could be that everything is getting overheated--I do check dough temperature periodically after kneading and during the rises just to make sure everything is in the optimal range (I would say 75-85). That way I can move to a warmer place if necessary, or expect a faster rise, etc.

Reply to this Posted by: Matthew | May 30, 2008 8:22 AM #

if the bread is rising faster than the recipe says or when you see oil forming on the top.

check the temperature on the bottom of the bowl by stopping the food processor, disengage it, and see how hot it gets.

Reply to this Posted by: Hector | May 30, 2008 3:25 AM #

Hi Again,

I would like to thank all of you who answered my post and are trying to help me out - this is much appreciated!

Matthew, in response to your questions, I always measure by weight, unless a recipe does not give them (the weights) and I let the dough rise till it is either doubled or the maximum time instructed in the recipe. Also, I have tried the Ricotta recipe with both All Purpose and Bread Flours. The All Purpose flours that I have used were King Arthur and Hodgson Mills. The Bread flours that I have used were King Arthur and Harvest King. For this particular recipe I have never mixed two different types of flour - that would be a "final effort" type of thing to do. Lastly, I am not what you would call rough, by any means, when kneading or shaping my bread dough.

Annie, I bring the butter to room temp, but everything else (water, egg, Ricotta) is right out of the fridge. Also, because I have an older CusineArt Food Processor that overheats if it is pushed at all, I chill my workbowl, blade, flour and yeast (which I store in the freezer anyway) in the freezer for 15/20 minutes. If I choose to use my KitchenAide Mixer, then I chill that workbowl, along with the doughhook, in the freezer for the same amount of time.

Hector, your theory on too warm a kitchen is an interesting one. I don't think that this is the problem with the Ricotta Loaf as I have attempted it during the Winter months, when my overall house temp is around 65 degrees on average. I get the same results regardless of the kitchen environment. As a point of personal interest; how does one know when they are approaching the "prime rising moment" that you mentioned? Is there a way gauge this, or is it just a mixture of instinct and luck?

As far as the Basic White Loaf is concerned, I think that Hector might be on to something with his Kitchen Temp Theory. When I have made this particular bread during the chilly Winter months, I did not have nearly as much trouble with the dough "behaving". The last time I made this bread, it was somewhere in the upper Eighties, temp-wise, in my kitchen - so - this could be a completely viable reason why I am currently having trouble with the Basic White Loaf recipe.

All that aside; I am beginning to suspect that the "Ricotta Loaf Situation" might be due to the fact that I have been making my own Ricotta Cheese to use in this recipe. The Ricotta recipe that I use is from the Epicurious Website:
Fresh Homemade Ricotta Recipe at Epicurious.com
and it uses both cream and whole milk. I am beginning to think that there is simply too much fat in the Ricotta Cheese that I am using - and actually, it really is not considered (technically) Ricotta Cheese at all - it is more like a "Farmer's Cheese".

Soooooo - my very wise, and knowledgeable, Baking Buddies - do any of you have any other thoughts on this situation - or - are we just beating a dead horse (so to speak)?

By the way, Amy, where do you go to get the Bosch Universal Mixer, and more importantly, how much does one of these babies cost?

Anyway, I really want to thank you again, all of you, for your kindness and support with this rather perplexing matter!

Take care!

BetseyD

Reply to this Posted by: BetseyD | May 30, 2008 2:12 AM #

BetseyD, from the details you describe, I suspect an issue with too warm temperature which causes the buter fat to melt and separate from the bread. How hot is your kitchen? there is a variance on butter enriched breads that if you pass the prime rising moment then the butter starts to separate and give you lumpy surfaces. This happens often with panettone. If this is the case, shorten the rising times and you can also keep things together by timing an additional dough punch.

I have an older Kitchen Aid food processor while still made in France. The motor doesn't heat up making your doug warmer... specially bad when doing pastry. Most newer models, specially the Cuisinarts do heat up. A remedy is to pulse and stop before the motor warms.

Reply to this Posted by: hector | May 29, 2008 11:44 PM #

in reading the various posts, thought I'd share that I've had kneading problems until I purchased Bosch Universal Plus. And what's beautiful about it is you mix in it, you rest the dough in it, you knead in it and you let rise till it doubles in it! Great machine. In addition, the Nutri Mill grinder is terrific and so far has held up to 11 cups of flour in 1 grinding.

I've read somewhere that when you purchase Whole Wheat flour from the store, it would have lost its nutritive value already due to the time factor. Heat and time is such a big factor that I make sure and freeze any leftover freshly grounded whole wheat flour and just take it out from the freezer the next time I am ready to bake.
I might be prejudiced, but I can really taste the difference!
Sourdough Whole Wheat Bread baked the Artisan way is way out!

Reply to this Posted by: amy | May 29, 2008 8:52 PM #

I think that is a good guess Annie--the would certainly explain the poor performance of the gluten.

Reply to this Posted by: Matthew | May 29, 2008 3:23 PM #

BetseyD, it sounds to me that it is not kneaded sufficiently. I'm with Matthew in that all my high-fat bread doughs are smooth as silk. (Too funny, Matthew, not knowing what cellulite looks like, hmmm). What you describe is what the dough looks like just after the ingredients are initially mixed together. And, another thought, are you softening the butter and is the ricotta at room temp?

Reply to this Posted by: Annie | May 29, 2008 2:06 PM #

Interesting problem Betsey. I have the exact opposite experience with these breads--the dough is so smooth and supple, they seem even easier to shape. The problem you describe I have only had happen when I make 100% whole wheat breads--where the strands of gluten can tear from being cut by the pieces of bran.

It sounds like the gluten is being compromised somehow--perhaps you are shaping too roughly or letting it rise too long before shaping? What kind of flour are you using? Maybe someone else will have a better idea. I also wonder if the dough might be too dry--do you work by weight?

Reply to this Posted by: Matthew | May 29, 2008 11:08 AM #

Hi Matthew,

What I meant was that when I go to shape the loaves, I have a problem with the dough ripping/tearing on the surface, and I end up with terrible-looking loaves! I have yet to produce a shaped loaf that has a smooth, tight surface skin. They just come out looking like a doughy, lumpy MESS!

It isn't like I don't know how to proof and shape bread dough - this is one of the few recipes that I have problems with. One of the other "problem recipes" for me is the "Basic Soft White Sandwich Loaf", which happens to be another high-fat dough.

I am beginning to see a pattern with the high-fat bread doughs, and me, having a big problem with shaping them. I follow the recipes to the letter, but cannot seem to shape the doughs without tearing them, and having them end up looking like a lumpy mess!

The Ricotta Loaf, in particular, as I have tried the recipe straight from the book, and from this blog. I have tried using the food processor, the mixer - and even by hand. I have tried both the free-form shaping, and then loaf pan. I use only the ingredients called for and follow the proofing/rise time instructions pretty much as instructed.

I have pretty much come to accept the fact that I Have some kind of problem, that I am not yet able to pinpoint, with handling high-fat bread doughs. If you have any pointers, at all, then I would welcome hearing them!

BetseyD

Reply to this Posted by: BetseyD | May 29, 2008 7:46 AM #

When you say cellulite, do you mean there are little blobs of ricotta not incorporated? Do you use a food processor to knead?

Reply to this Posted by: Matthew | May 21, 2008 1:48 PM #

Hi,

I have made this bread quite a few times now - and have used every conceivable variation that I could think of (including following the recipe to the letter) - in order to get a loaf that did not look like it had "Celliute" during the first and final proof!

I am now thinking that there might be too much fat in the dough, as I make my own Ricotta using the Epicurious recipe.

Oh well! It still tastes pretty darn good!

BetseyD

Reply to this Posted by: BetseyD | May 21, 2008 12:33 PM #

Hi. I made this bread yesterday and while very tasty, it barely rose. No wonder, as the dough weighs a ton. I used the mixer method. Any ideas?

BTW, I am happy I found this site because I am nearly finished making every recipe in the Bread Bible.

Reply to this Posted by: brennan | March 17, 2008 12:25 PM #

Hi Rose,

How was this bread made? Someone said a cloche, but admitted they were only guessing.

http://img301.imageshack.us/my.php?image=breadthemostbeautifullosp0.png

Thanks!
-joe

Reply to this Posted by: joe | January 22, 2008 12:47 AM #

Thanks so much Hector - you are a wealth of bread baking knowledge!

Reply to this Posted by: Patrincia | October 18, 2007 7:45 PM #

Patrincia, the foil must have protected the cast iron pan from water, humidity, or food remains which would turn into rust. But repeated baking without stuff will de-coat!

Honestly, I no longer place a cast iron pan on the bottom of the oven. My heating element is covered, so I place 2 layers of unglazed quarry tiles on it, and preheat my oven until my fire alarm goes off! The tiles are there all the time (excellent for pie crust baking, throw a pizza, etc).

I fear anything placed this close to the heating element, and cooking directly on it would burn everything, but my theory is that as long as your oven is well preheated, the surface will have the correct temperature. Most oven thermostat sensors are on the top, so the bottom is too many degrees hotter most noticeable during the preheating time. Cast iron and tiles work well to maintain the temperature even when your oven comes back on after a period of off, because these materials don’t heat up quick. A baking sheet would transfer heat too fast.

The lodge rectangular reversible grill/pancake pan I used to have at the bottom of the oven, is now on the top of the oven, un-foiled. The coating does de-coat into tiny scales when rubbed, but it hardly rusts, so this is my midpoint compromise. In fact, I’ve noticed that after the coat has scaled out, a thinner coat starts developing which in turn works well as a coat! This new coat must come from all the oily fumes that accumulate on the top of the oven. I figure this out each time I clean the top edges of my cupboards... grease goes up!

Ok, these are just my speculations, happy bread baking.

Reply to this Posted by: Hector | October 18, 2007 7:27 PM #

Thanks for your response Hector - I got the recipe from the top of this thread and it only stated:

"Have the oven shelf at the lowest level and place an oven stone or heavy baking sheet on it and a cast iron pan on the floor of the oven before preheating. (You can line it with foil to prevent rusting.)"

Btw, my pan didn't rust at all. Guess it's time to start seasoning all over again, oh well!

Reply to this Posted

Real Baking with Rose Levy Beranbaum

This scratch baking blog, featuring baker and cookbook author Rose Levy Beranbaum, is an online journal of Rose’s baking adventures, cooking tips, and scratch recipes. Her cookbooks include Bread Bible, Pie and Pastry Bible, Rose’s Christmas Cookies, Passion for Chocolate and The Cake Bible.

Food Processor Ricotta Bliss Bread

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