"zxcvbob" > wrote in message
...
> graham wrote:
>
>> These days, for all my free-form loaves, I use the NYT baking method. I
>> heat up a Lodge cast iron dutch oven, and lid, in the oven to 450-500F.
>> I then tip the proofed dough into it, put on the lid and let it bake for
>> ~30minutes. I then remove the lid and bake for another 15-20 minutes,
>> depending on the size of the loaf.
>> I've had too many failures baking from cold although I know it works for
>> some, DA for example.
>> Graham
>
> There's no way I could have transfered the dough to a hot pan without
> collapsing it. But I could have put this in a preheated 500 degree oven
> and then turned it down to 350°. I may try that next time and see what
> difference it makes if any. And I probably should slash the top with a
> razor so the steam can escape.
>
> The bread tastes wonderful. It's by far the best loaf of bread (any kind
> of bread) that I've ever made. Maybe I shouldn't change anything :-)
>
Regarding the collapse, you'd be surprised by the oven spring with this
method.
Graham