Har, Kevin. You are right. There is an upside to everything.
And girls.
Disco
Har, Kevin. You are right. There is an upside to everything.
And girls.
Clearly you went to a co-ed high school.Har, Kevin. You are right. There is an upside to everything.
Disco
Yes to the stone, no to the baskets. I use a stone or a heavy dutch oven to make some of my sourdough loaves.
Disco, have you ever tried using wicker baskets/bannetons, and bake on a stone in the oven?
Thanks. I have a few loaves I make I like. I do my sour sourdough loaf in a boule shape but use a covered Dutch oven for the beginning. The lid stays on for the beginning and holds some moisture in. I have also made French Loaves in an unglazed clay pot. A nice crust with a very nice interior.I use the baskets when I do long loaves, or a boule. Gives good support to get height, then I use a peel to transfer from basket to stone. A couple blasts of steam(throw a 1/4 cup hot water onto oven floor) that usually gives a good oven spring. Another option I use fairly regularly when doing long loaves or baguette/French loaves is a couche. It's a tad trickier, but hey, a little trouble sometimes is worth it!