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Yeah... it’s be a giant loaf for sure. I was looking at the enameled cast iron Dutch ovens (round).Thanks Mase.
I use a cast iron Dutch oven.
The one above looks huge.
Is it glazed pottery?
Those are nice, but pricey for sure.Yeah... it’s be a giant loaf for sure. I was looking at the enameled cast iron Dutch ovens (round).
Get the cheapest, heaviest one you can find. Unenameled cast iron works fine. Aluminum works fine. Keys are heavy enough to hold some heat and a lid to keep the steam in. And for extra goodness if you want an oblong loaf, an oval works fine, too!Those are nice, but pricey for sure.
Different types, styles, ingredients, processes, recipes, etc.
I'd like to hear more what you're doing with breads.
Cheers,
Brian
I save the dutch oven for camping trips and just put some water in a pyrex bowl into the oven while it is preheating and make sure the loaf gets enough water on it while it's getting its second rise before going into the oven. It makes the crust nice and crispy. Something about the steam in the oven while its baking makes that...have to check out the science behind that some day. Wifey got fancy on me the other day and made a challah that we had with some squash soup from the garden. Nothing like a taste of the summer in the middle of January!
Scroll down this page for some of last years work....the baggettes freeze really well if you're not gonna eat all of them in a couple of days.
https://www.brewersfriend.com/forum...with-home-brew-today.6903/page-138#post-88461