On 13-Dec-15 11:03, graham wrote:
> On 12/12/2015 3:14 PM, Dusty wrote:
>> On 12-Dec-15 11:56, graham wrote:
>>> On 11/12/2015 8:37 PM, Dick Adams wrote:
>>>> On Friday, December 11, 2015 at 8:16:54 PM UTC-5, Dusty wrote:
>>>>> point me to where we're meeting these days.
>>>>
>>>> No meetings. There are sourdough sites all over the web. You can still
>>>> get a free starter from www.carlsfriends.net. Well, for a SASE, as
>>>> Carl offered in the old days.
>>>>
>>> I still use your recipe but bake it in a Lodge dutch oven!
>>> Graham
>> Ha! Gotcha I did! There's going to be a discussion about royalties ya
>> know...
>> My memory apparently not being as good as yours, just which recipe was
>> that? I've got dozens that I circulate through. And how/what does that
>> Dutch oven do for the outcome? Apparently you like it. Can you
>> summarize it? Pictures perhaps?
> I started using this method after reading about Jim Lahey's "NNo-Knead"
> method that was first published in the New York Times and later in his
> book.
> I didn't like his dough method but I did like the results from baking
> the bread in a cast iron casserole. At first I used a Le Creuset
> marmitout bu then invested in a Lodge dutch oven. I insist on Lodge as
> it's US made and you know what you are getting. One never knows what
> goes into the cast iron in Chinese foundries!!
Yep. Roger that.

> I use the method whether I am baking a pure SD, hybrid SD/yeast or yeast
> raised loaves.
> Assuming you make a boule type loaf and have raised the dough in a
> banneton or brotform, place the Lodge with its lid in the oven and
> preheat to 450F. When ready, plop the dough in the Lodge and replace the
> lid.
I assume that you put it back in the oven?

> After ~25 minutes, remove the lid and bake for another 15-20
> minutes. No greasing or other treatment of the casserole is necessary.
Sounds simple and straightforward.

> I found that plopping the dough straight from the banneton often
> resulted in slightly lop-sided loaves as the dough stuck briefly to one
> part of the banneton. I now plop it onto a piece of parchment and then
> lift the paper by the corners and put it into the Lodge.
>
> Baking in such an enclosed space means that you don't have to spray with
> water and the oven spring is excellent.
> Try it! You'll probably never go back to baking on a stone.
Thanks for the clarifications. I'll have to give that a lash. If so,
it'll heartbreak my stone...

Best regards all,
Dusty
--
"Time flys like an arrow; fruit flies like a banana!" - Groucho
Marx-(1890-1977)