Re: A newbie?s survey of the Forno Bravo treasures hiding in the archives
Instead of trying to place the bread into the Dutch oven (which I found hard to do) I place the bread on a hot baking stone and cover with the up-side down Dutch oven.
That way you do not disturb the bread as much and the results have been great. Except for one time when I pinched the edge of the dough under part of the Dutch oven and created a little crunchy crusty bit that hung out. But that bit was tasty also. So ..... no problem. This technique works in the WFO also when you are making a small batch or single boule but I use it most often in the house oven when making a loaf or two for the family.
Instead of trying to place the bread into the Dutch oven (which I found hard to do) I place the bread on a hot baking stone and cover with the up-side down Dutch oven.
That way you do not disturb the bread as much and the results have been great. Except for one time when I pinched the edge of the dough under part of the Dutch oven and created a little crunchy crusty bit that hung out. But that bit was tasty also. So ..... no problem. This technique works in the WFO also when you are making a small batch or single boule but I use it most often in the house oven when making a loaf or two for the family.
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