Baking Sourdough Bread in a Cast Iron Skillet: A Time-Honored Tradition
For centuries, bakers have been using cast iron skillets to create delicious and hearty dishes. The centuries-old practice of using cast iron for baking is not just a myth; it leads to fantastic results, and it is no different for sourdough bread. Can you bake sourdough bread in a cast iron skillet? The answer is a resounding yes, and here's how you can do it successfully.
History and Tradition
Sourdough bread has a long history, originating in ancient Egypt around 1900 BCE. The method of using a natural fermentation process to leaven dough was discovered by early Egyptians and spread to other cultures over the centuries. By the 19th century, sourdough became a staple food in many parts of the world. Cast iron skillets, used for baking delectable dishes for hundreds of years, have a similar heritage. The combination of these two traditions is not just a coincidence—it's a delightful and effective way to create a beautiful loaf of sourdough bread.
Why Use a Cast Iron Skillet?
Baking sourdough in a cast iron skillet offers a unique advantage over typical baking methods. Here are a few reasons why:
Even Heat Distribution: Cast iron skillets are renowned for their ability to distribute heat evenly, ensuring that your sourdough bread bakes uniformly and develops a perfect crust. Retaining Moisture: The thick walls of a cast iron skillet help retain moisture during baking, which means your sourdough will be soft and tender. Crisp Bottom: This method creates a beautiful, crispy bottom to your loaves, similar to what would be achieved with a Dutch oven or a pizza stone.How to Bake Sourdough Bread in a Cast Iron Skillet
Baking sourdough in a cast iron skillet is not only possible but also easy with the right technique. Follow these steps for the best results:
Preparation
Preheat the Skillet: Preheat your cast iron skillet in the oven to 450°F (230°C) for at least 30 minutes. If the oven is very hot, you may need up to an hour to preheat the skillet adequately.
Quartered Loaves: Divide your sourdough dough into quarters for four loaves. This allows for sufficient rising time and perfect baking conditions.
Pastry Brush: Use a pastry brush to sweep the inside of the preheated skillet with a thin layer of olive oil. This prevents sticking without affecting the baking process.
First Rise in the Skillet
Place Dough: Place one quarter of the sourdough dough inside the heated skillet. Make sure it's evenly spread out to form a flat crust.
Cover with Lids: Cover the dough with a lid or a cast-iron lid (if available), to help with moisture retention. Bake for 10-15 minutes, depending on the thickness of the dough.
Steam and Brush
Steam: After 10-15 minutes, remove the lid and carefully apply a 1-2 cup of hot water into the roasting pan. Carefully place the lid back and allow steam to develop inside the oven. Repeat this process two more times, baking for 5-7 minutes after each steam cycle.
Brush with Water: Using a pastry brush, apply a thin layer of water over the top crust of the sourdough bread. This will help develop a crisp and golden crust.
Second Rise and Final Bake
Second Rise: Place the lid back on the skillet and bake for another 10-15 minutes. You should observe the bread rising and becoming golden brown.
Final Bake: Carefully lift the bread out of the skillet and place it on a wire rack to cool. Turn off the oven and let the bread bake for an additional 5-10 minutes without the lid to develop a crispy crust.
Final Thoughts
Baking sourdough in a cast iron skillet is an art that transcends time. This method not only produces an excellent loaf of bread but also preserves a cherished tradition. Whether you're a seasoned baker or a beginner, give this technique a try and see the magic for yourself. Embrace the warmth and flavor of your cast iron skillet, and let your sourdough bread be the centerpiece of your next meal.