stark wrote:
> aem wrote:
>
> > The full story in the NY Times was quite interesting. My first try was
> > not a fully round ball either but higher than a "flattish disk".
> > Definitely worth trying again, as the interior texture and crust were
> > really good. Plus it gives me something to do with the long unused
> > cast iron dutch oven. I may not have let the second rise go long
> > enough. One drawback to the method is that you can't really control
> > when the finished product will be finished. -aem
>
> 'Bout the same rise. My crust was cracker-crisp; crumb not quite done,
> so
> I don't think a higher tempt would work. But mine totally stuck to the
> bottom
> of my enamel cast iron pot. You think a spritz of oil would stop that?

I used the old cast iron pot, not the enameled one. The cast iron is
still well seasoned, even though it's used rarely. Why not just wipe
your pot with an oily paper towel just before putting it in the oven to
preheat? I don't know why your loaf stuck, mine didn't at all, so I
don't know if this would cure the problem, but it can't hurt to try.
-aem