NYT Bread Article

I am a Culinary School Grad and an avid home baker, several weeks ago the New York Times published an article on bread which has laid on my desk since I downloaded it.

Last night I tried the method and the recipe that was published. I can quibble with the recipe, but the method is flawless in its performance.

Basically it is a very slow rise of a wet dough, baked in a very hot, preheated cloque. I used a 6 quart Le Crueset pot with the lid handle removed backed in a 450 degree convection oven.

I recommended this method highly.

Now the question, can any one recommend a better vessel to bake in? This is a brutal method for the Le Cresset.

The crust is very crisp nutty and sweet.

Reply to
Nartker
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for a wedding gift years ago we received a bread baking cloche. Made from unglazed pottery with base and lid you were to soak it in water and then bake the bread in it. It did turn out a nice crust. However, it was also recommended for baking chicken and that was beyond a pain to clean out for further bread baking. Perhaps such a thing is still available out there.

I did f> I am a Culinary School Grad and an avid home baker, several weeks ago the

Reply to
Marcella Peek

You can get a plain cast iron Dutch oven new for much less than the LC ones. Most camping supply places have them.

In fact, you can often find them at garage sales.

Boron

Reply to
Boron Elgar

I'm just using a heavy stockpot with foil as a lid, and it's coming out fine. I don't think it's fussy about which vessel is used.

Serene

Reply to
Serene

Reply to
FJM702

The Lodge skillet I mentioned is not the enameled one. Just a regular cast-iron skillet. But it does come cured. It's great for baking cornbread and if you leave it in the oven while it's pre-heating and then pour the batter into the skillet it gives a nice, crisp crust on the bottom. A cast iron skillet is usually recommended for making pineapple upside down cake. Not sure why. It has many baking uses. See if your local library has a copy of Cast-Iron Cooking for Dummies. If not, it costs about $12 on Amazon.

Reply to
FJM702

My pot also took a beating. I went to a stone and covered it with a heated metal bowl.Came out surprisingly good.

Reply to
alkem

Oh pshaw, on Thu 23 Nov 2006 01:33:43p, meant to say...

I was going to give this a try after we moved and my Le Creuset pots were unpacked, but they're in pristine condition, and I'd like to keep them that way. I think I'll pick up a Lodge dutch oven for this.

Reply to
Wayne Boatwright

Boron Elgar wrote in news: snipped-for-privacy@4ax.com:

I saw a LC knockoff at Target for $40, it was 4qt one.

Reply to
Charles Quinn

I don't understand; why is it hard on the Le Creuset? I use mine in the oven all the time. Is it because of the dry heat?

Reply to
philosopher

I can't imagine. It's a hunk of cast iron covered with what is essentially glass. Seems to me it's designed for exactly what we're using it for.

Pastorio

Reply to
Bob (this one)

I use a Lodge cast iron dutch oven for this. It was inexpensive (under $15 at a local department store) and has it proven virtually indestructable.

Reply to
Chari

That sounds like a very good price! What size is it?

Reply to
Dave Bell

It's 10" or so across the top. I just googled it, and that makes it the

5 qt size. (I had no idea there were even bigger ones....)
Reply to
Chari

I have to agree completely with Boron - cast Iron. I baked the NYT recipe in an old, seasoned, Wagner cast-iron, dutch oven, with a pyrex lid (great for checking the browning process) and the results were fantastic. picked the pot up it up at K-Mart for a less than 20 bucks. Used it maybe 5 times, in as many years, until the NY Times article. Now it gets used 3-4 times a week ( I'm making bread for family and neighbors, and definately need to get another one, or two).

Cheers, Steve

Reply to
RaptorRed

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