Quickly pull the sheets from the oven (
close the oven door so as to not let all the heat escape!).
Not exact matches
So I put my bread in the
oven and just as I
closed the
door I saw my butter sitting on the counter.
My kitchen is HOT right now
so I only left the
oven on for 2 hours, then turned it off and kept the
door closed for the final hour.
The Dutch
oven tends to burn the bottom of the breads a little more than I like,
so when I remove the lid, I bring the whole Dutch
oven out of the
oven (
close the
oven door), remove the lid, take the bread and parchment out of the pot, place a small heatproof rack in the pot and set the bread atop the rack.
So, after much going back and forth, opening and
closing my
oven door, I took my lid off and put it next the dutch
oven to heat.
Close the
oven door immediately
so the steam will envelop the
oven.
Turn the
oven off, open the
oven door a few inches or stick a wooden spoon
so the
oven won't
close all the way, and let the cake rest in the
oven for 30 minutes.
Open the
oven door just a bit (you can place a wooden spoon in the way
so it can't
close) allowing the cake to rest inside for one hour.
I also decided to bake the felafel's instead of fry them as it's
so much quicker to simply roll them into balls, place on a tray and simply
close the
oven door on them.
Place the roasting pan in the center of the
oven and before
closing the
door, create a water bath by slowly filling the roasting pan with water
so it comes about halfway up the side of the ramekins.