I don't have a LeCreuset dutch oven.
I have a Mehu-Liisa fruit steamer and its water pan can work as a
roaster - pic here <http://www.juicer-steamer.com/10litmehstea.html> -
scroll down. It's pretty substantial.
I have a Schlemmertopf clay roaster.
I have a crockpot with removable ceramic insert.
What is my best choice to bake this bread in? I'm fretting over
preheating the container to 450° ‹ I keep thinking something awful is
going to happen to it when I dump the dough into it for baking.
Whaddaya think?
Thanks,
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007