On 8/17/04 9:30 AM, "Dick Adams" > wrote:

>
> "Steve B" > wrote in message
> news:hJfUc.22925$mD.16172@attbi_s02...
>
>> Apologies were provided in jest, knowing of your previously professed
>> indifference to (some might even call it disdain for) oven preheating.
>
> Well, when it comes to approaching energy independence, it is a step
> backwards. And then, there is the matter of contaminating the atmosphere
> with greenhouse gases ...
>
> ---
> DickA

At the risk of repeating the content of an earlier posting...

I found that using covered ceramic or iron pots, similar to the La Cloche
bakers, works very well. And simplifies the process. There is no need for
steaming as the dough releases all the moisture it needs for oven
development during the covered bake phase and also, no need for preheating
the oven. The stone or iron will transmit plenty of heat over the course of
the total bake. You can realize plenty of spring (if that is an objective)
and are guaranteed a wonderfully developed crust: dark, thick, chewy etc...

A typical bake schedule:
1) cold oven start, dough proofed in ceramic pot, coarse corn meal to
release (no oil for seasoned bakeware)
2) set oven to 500 F.
3) remove lids after 20 minutes.
4) remove breads after a further 15 minutes.

I was very skeptical about this method initially. It suggested "Betty
Crocker" to me. I like inverting baskets, slashing loaves and going into a
really hot oven. But it works! The principle difference between this method
and the baking stone is that the finished loaves have a shiny surface...
which typically takes a lot of waterworks to achieve.

Will



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