I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk since
I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This is
a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.

for a wedding gift years ago we received a bread baking cloche. Made
from unglazed pottery with base and lid you were to soak it in water and
then bake the bread in it. It did turn out a nice crust. However, it
was also recommended for baking chicken and that was beyond a pain to
clean out for further bread baking. Perhaps such a thing is still
available out there.

I did find something
similar....http://www.amazon.com/Sassafras-La-C.../dp/B00004S1D5

marcella

In article ,
" Nartker" wrote:

I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk since
I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This is
a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.

On Thu, 23 Nov 2006 08:30:56 -0600, " Nartker"
wrote:

I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk since
I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This is
a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.



You can get a plain cast iron Dutch oven new for much less than the LC
ones. Most camping supply places have them.

In fact, you can often find them at garage sales.

Boron

On Thu, 23 Nov 2006 08:30:56 -0600, " Nartker"
wrote:

Now the question, can any one recommend a better vessel to bake in? This is
a brutal method for the Le Cresset.

I'm just using a heavy stockpot with foil as a lid, and it's coming
out fine. I don't think it's fussy about which vessel is used.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

You might try Lodge Mfg. It's the oldest and last maker of cast-iron
cookware in the US. The NYT had an article a few months ago about some chefs
who got together to find the best skillet for making an omelet. They tested
different kinds of skillets.The winner was LC and Lodge was a close second.
The LC skillet costs $90 and you can buy a 10" Lodge skillet at Wal-Mart for
less than $11.
http://www.lodgemfg.com/

" Nartker" wrote in message
...
I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk
since I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This
is a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.

The Lodge skillet I mentioned is not the enameled one. Just a regular
cast-iron skillet. But it does come cured. It's great for baking cornbread
and if you leave it in the oven while it's pre-heating and then pour the
batter into the skillet it gives a nice, crisp crust on the bottom. A cast
iron skillet is usually recommended for making pineapple upside down cake.
Not sure why. It has many baking uses. See if your local library has a copy
of Cast-Iron Cooking for Dummies. If not, it costs about $12 on Amazon.

"FJM702" wrote in message
...
You might try Lodge Mfg. It's the oldest and last maker of cast-iron
cookware in the US. The NYT had an article a few months ago about some
chefs who got together to find the best skillet for making an omelet. They
tested different kinds of skillets.The winner was LC and Lodge was a close
second. The LC skillet costs $90 and you can buy a 10" Lodge skillet at
Wal-Mart for less than $11.
http://www.lodgemfg.com/

" Nartker" wrote in message
...
I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk
since I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This
is a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.

My pot also took a beating. I went to a stone and covered it with a
heated metal bowl.Came out surprisingly good.

Oh pshaw, on Thu 23 Nov 2006 01:33:43p, meant to say...

My pot also took a beating. I went to a stone and covered it with a
heated metal bowl.Came out surprisingly good.

I was going to give this a try after we moved and my Le Creuset pots were
unpacked, but they're in pristine condition, and I'd like to keep them that
way. I think I'll pick up a Lodge dutch oven for this.

--
Wayne Boatwright
__________________________________________________

Useless Invention: Solar powered night light.

Boron Elgar wrote in
:

On Thu, 23 Nov 2006 08:30:56 -0600, " Nartker"
wrote:

I am a Culinary School Grad and an avid home baker, several weeks ago
the New York Times published an article on bread which has laid on my
desk since I downloaded it.

Last night I tried the method and the recipe that was published. I
can quibble with the recipe, but the method is flawless in its
performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid
handle removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in?
This is a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.



You can get a plain cast iron Dutch oven new for much less than the LC
ones. Most camping supply places have them.

In fact, you can often find them at garage sales.

Boron

I saw a LC knockoff at Target for $40, it was 4qt one.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

I don't understand; why is it hard on the Le Creuset? I use mine in the
oven all the time. Is it because of the dry heat?


" Nartker" wrote in message
...
I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk
since I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This
is a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.

philosopher wrote:
I don't understand; why is it hard on the Le Creuset? I use mine in the
oven all the time. Is it because of the dry heat?

I can't imagine. It's a hunk of cast iron covered with what
is essentially glass. Seems to me it's designed for exactly
what we're using it for.

Pastorio





" Nartker" wrote in message
...
I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk
since I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This
is a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.

In article , says...
You might try Lodge Mfg. It's the oldest and last maker of cast-iron
cookware in the US. The NYT had an article a few months ago about some chefs
who got together to find the best skillet for making an omelet. They tested
different kinds of skillets.The winner was LC and Lodge was a close second.
The LC skillet costs $90 and you can buy a 10" Lodge skillet at Wal-Mart for
less than $11.
http://www.lodgemfg.com/

" Nartker" wrote in message
...
I am a Culinary School Grad and an avid home baker, several weeks ago the
New York Times published an article on bread which has laid on my desk
since I downloaded it.

Last night I tried the method and the recipe that was published. I can
quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot,
preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This
is a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.




I use a Lodge cast iron dutch oven for this. It was inexpensive (under
$15 at a local department store) and has it proven virtually
indestructable.

On Tue, 28 Nov 2006, Chari wrote:

I use a Lodge cast iron dutch oven for this. It was inexpensive (under
$15 at a local department store) and has it proven virtually
indestructable.

That sounds like a very good price! What size is it?

In article et,
says...
On Tue, 28 Nov 2006, Chari wrote:

I use a Lodge cast iron dutch oven for this. It was inexpensive (under
$15 at a local department store) and has it proven virtually
indestructable.

That sounds like a very good price! What size is it?

It's 10" or so across the top. I just googled it, and that makes it the
5 qt size. (I had no idea there were even bigger ones....)

I have to agree completely with Boron - cast Iron. I baked the NYT
recipe in an old, seasoned, Wagner cast-iron, dutch oven, with a pyrex
lid (great for checking the browning process) and the results were
fantastic. picked the pot up it up at K-Mart for a less than 20
bucks. Used it maybe 5 times, in as many years, until the NY Times
article. Now it gets used 3-4 times a week ( I'm making bread for
family and neighbors, and definately need to get another one, or two).


Cheers,
Steve