The maximum heat for the handle is dependent upon what the handle is made out of. As I mentioned on Caroline's thread last night, I'm doing the same bread but one in the cloche and one on the stone. I'm a dedicated home-miller, so I mill corn grits from popcorn (can't get dent or field corn where I live). I feel bad about setting my loafs on small rounds of parchment - then re-using them as long as they hold up. In fact, it’s a good habit to lightly coat your Dutch oven with oil before storing it. David's Vermont SD w/ increased rye ---response to cast iron bake, using rice grits as a buffer to prevent scorching, Forkish's "White Flour Warm-Spot Levain," but not as white, Today's bake: San Joaquin Sourdough 3 ways, Multi-grain Sourdough Bread: April 30, 2019, Today's bake 4-25-2019: Multi-grain sourdough with increased Spelt, Sourdough Batards with Rosemary and Cream Cheese. I seem to have them every where, every form and size, and also have decided to order the Lodge Combo cooker..why..multipurpose, great for bread, easy to clean, and free shipping on Amazon.com!
As mentioned earlier, the ideal size and shape of Dutch oven would be about an inch or so bigger than your proofing basket when you put it into the base.
Beautiful David! Nice crust you got there, i believe that the concept of Baking bread in Dutch ovens will still be a favorite for home bakers for generations to come. Caroline used an heirloom cast iron Dutch oven and a Le Creuset Dutch oven. Baking sourdough bread in a Dutch oven will give your sourdough: that it can possibly achieve in a home oven. I had a very large set of CAA pots and pans, roasters and gave them all away...just me...when I called chefs and the company about the use of aluminum..'I never really understood how the material worked in these pots' but just was leary and do cook a lot of tomato based dishes, too...they would not respond..but aside from that...I think the lack of oven spring was from the CAA pot. Perhaps I will have to put Tartine bread in my Survival kit! Similar to the previous one, this Dutch oven can also take temperatures of up to 500F (260C), so is very well suited for making sourdough bread. And your scoring bloomed really nicely. Preview: It turns out to be an ancient method, not invented by Jim Lahey after all. Love the crumb you got on your loaves. It is better to just go for a larger sized one that will fit all of your loaf sizes. Her beautiful loaves finally pushed me to try this method with the Basic Country Bread. I'll watch out for your report on the cold pot start. Maybe I need to compile a book of your formulas :) Caroline. If you’re not sure what size to go with, it is always better to go for a larger size than a smaller one, as using a large one will still give you good results for a small loaf, but getting one that’s too small will give you disastrous results! Maybe it is me but I can not create that crazy tension when it is 75%, At first I though It was the folds then I thought it was final the rise (4 hour vs 9-12 in fridge). Bread flour has higher water absorption. I love baking and eating sourdough bread! This then allows liquid to seep into the cast iron surface, which causes rust, and compromises the non stick surface. The loaf was baked in a 5-quart dutch oven. Hi I would really recommend trying to use 70% hydration instead of 75% as Chad says.