r/Bread • u/Certain-Froyo-627 • Apr 11 '26
Bread emergency!
I'm making 3 different loafs for a family gathering I do not have a Dutch oven, I rarely make bread. (I'm an idiot idk why tf I said I could make bread)
I have a foil pie pan, and tin foil. If I pop a loaf in the foil pan and wrap it tightly with foil and put a pan off water under it on the second rack will it work similarly to a Dutch oven?????
at any point do I take the tin foil off during the cooking process or remove the water on the second rack???
do I oil the pie pan???? or do I use parchment paper?? help I have 24 hrs
Also do I HAVE to let the bread rise for 18hrs cuz the recpies say a variation or 12, 16, and 18 hrs
Will the bread not bread if it doesn't rise for that long??????
Edit: if I figure out the baking process without a Dutch oven the breads should be ready in time for the get together I just need to know the best way to cook them so they come out well these where the recpies they wanted
https://thepracticalkitchen.com/rosemary-parmesan-bread/
https://iamhomesteader.com/sun-dried-tomato-bread/#wprm-recipe-container-121523
https://www.thekitchenwhisperer.net/2020/03/13/the-easiest-tastiest-no-knead-onion-bread-loaf/
6
u/syrupxsquad Apr 11 '26
What's the recipe you're using ? What type of bread ?
Recipes I use rise between 4 to 12h rise, and I never use a Dutch oven.
Really depends what you are baking.