Quote:
Originally Posted by wdfifteen
These are what I make bread in. The 10" cast iron dutch ovens get used the most. Put them in the oven as it heats so they are hot when you put the dough in them. I put the bread on a sheet of parchment paper for the last rise and lift the paper and all onto the lids , and put the "dome" on.
The ceramic pan makes great Italian bread. I coat it really well with olive oil mixed with garlic, oregano, and rosemary and put the dough in cold. The bread has a nice tasty, slightly oily crust. |
The Dutch Oven on the left is the ticket. I have older classic style dutch ovens that you must "drop" the proofed bread in. Using the parchment paper technique that WD uses is so much better.