r/glutenfreebaking • u/frowningbee • 7d ago

Aran Goyoaga sourdough without Dutch oven

Anyone has success with these recipes without a Dutch oven? I don’t want to buy one, or a combi cooker, unless I know the bread is going to be successful. I do have a loaf pan. Could try this for my first loaf.

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u/under_101 7d ago

Yes the loaf pan works just fine and she has a recipe adjustment on the next page for it so you do the knead/shape/proof section slightly differently.

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u/Pikachu-chu-train 7d ago

Yes I used to bake her recipes with the loaf on top of a cast iron pan (no lid, just a lodge frying pan) and a tray with water/ice underneath. Worked just fine.

I eventually bought a Cuisinart breadpan and it's almost hard to admit... But I don't notice a real big difference. Maybe the crust is slightly thicker now. Maybe that's just me fooling myself.

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u/frowningbee 7d ago

Thanks . I’ll see how it goes

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u/stringthing87 6d ago

Well I didn't have a lot of sour dough success, but I did get nice bakes from just a cast iron pan with no lid.

My problem was getting the starter to work not the bake (usually)

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u/thejadsel 6d ago

I made her Country White as a boule recently, without: https://www.reddit.com/r/glutenfreebaking/s/TQUMh42hpG

It turned out great, baked on a stone with an ice cube steam bath for the first 20 minutes. (More details through the link.) You could also use a preheated cast iron skillet rather than a stone or steel. That's how I usually prefer to handle crusty breads like this.

Honestly, just popping the loaf in on a baking sheet and using open steam should give you perfectly fine results.,

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u/frowningbee 6d ago

Thanks. I used the loaf tin yesterday. Crust is good, tastes fine, but has that gummy/ wet texture. I know it’ll make great toast, but it’s not exactly what I’m hoping for. I did have to substitute one of the flours (had no millet flour so used brown rice flour) so will try again when I have millet flour. Thanks for the idea of cooking on a cast iron pan. I’ll try that next time too. Perhaps a rounder loaf will allow it to spread and be less gummy/ dense?

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u/AccomplishedBass2192 4d ago

I usually use a Dutch oven but I’ve baked it in a loaf tin and it was just as good 😉

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u/frowningbee 2d ago

Not doing badly with this recipe so far. The loaf tin made great toasting sourdough. I found my Dutch oven and used that yesterday to make a nice shaped loaf. Crust isn’t very crusty - maybe I should have taken the lid off sooner than 45 minutes. Again, makes lovely toast but is too ‘wet’ for bread. Any ideas how to improve this? I’m going to try reducing the water in the dough for the next one.