I hear you on the collapse. I've been putting the bread out for the
final rise exactly as I plan to cook it. So If I'm making a crusty
round loaf, I'll lay it out on the pan to do it's rise for 8 hours or
so, generally in the oven with the light on. I'll pull the pan out
heat the oven and put it back in.

I've done the dutch oven with yeasted bread, but it seems safer to do
the following for a good hard crust. Take a corning ware bowl and
fill it with water. Nuke it so it's warm and put it in the oven on
the bottom rack for warming. Then take a metal 1/4 measuring cup and
pour the water on top of the bread as you put it in. The bowl of
water stays below it. After 10 minutes I re-ladel the hot water on
the loaf. You have to be careful not to burn yourself here. I get a
great crust, equal to that of the dutch oven method, and it feels
safer to me as I've had a few flat loaves.

Robert Zaleski

On Feb 1, 2:07*pm, "graham" > wrote:
> "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