3 qt cast iron Dutch Oven. Lid is also a skillet. I will use the Skillet as the base and the pot as the lid when baking bread
Last edited by TriGuy; 03-18-2023 at 07:24 PM.
"The only thing that we learn from torture is the depths of our own moral depravity"
Charter Member
Enjoy it
I have many CI pots and pans, I suspect none are less than 100 yrs old. One of the great advantages of my well loved skillets is that they are as smooth as a baby's bottom
The only new CI pot is an 10 qt enameled Dutch oven that is excellent in use and for ease of cleaning---but weighs a ton
I also have 2 "real" CI Dutch ovens that are perfect for cooking over a fire on a spit or crane or setting in a bed of coals and then a shovel full of coals put on top of the lipped cover. There is no better cobbler than what comes out of them
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
The bread came out beautifully
Last edited by TriGuy; 03-18-2023 at 07:25 PM.
"The only thing that we learn from torture is the depths of our own moral depravity"
Charter Member
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
"The only thing that we learn from torture is the depths of our own moral depravity"
Charter Member
Looks good enough to eat
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
Charter Member
I like it.
We had a heck of a time finding decent sourdough bread here (like San Francisco has). So, we tried them all and decided Harmon's Grocery Stores have the best.
Boudin's in SF had my favorite kind. Interstingly, checking out their website, you can get a "bread subscription" resulting in their bread being mailed to you at regular intervals - but it's not cheap.
I don't know why a good cast iron dutch oven produces excellent-tasting food - they just do.
Hunter
I don't care if it hurts. I want to have control. I want a perfect body. I want a perfect soul. - Creep by Radiohead
take two with the dutch oven. this loaf had the same amount of flour as the last one but it is at least 30% larger. it took up the entire dutch oven
"The only thing that we learn from torture is the depths of our own moral depravity"
Registered Member
What's the difference? Different yeast? Rise time? Temperature during the rise?
[On edit]
I just remembered, you don't use yeast, you use sour dough.
The only way of discovering the limits of the possible is to venture a little way past them into the impossible - Arthur C. Clarke
sourdough starter is just an active live yeast. I have been playing with the water content of the dough and the amount of sourdough starter. The recipe I am using calls for 500G of flour, 395 grams of water 100 grams of starter, and 10 grams of salt. The starter is 50% water. so on this batch I used 50 grams less water and 50 grams more starter. I worked the dough by hand for well over an hour using the slap and fold method then I set the dough aside for 6 hours at room temperature to ferment and rise. Preheated the oven to 475 with the 2 halves of the Dutch Oven in the oven but separated. light dusting of cornmeal in the skillet add the dough with a floured top make my top cuts with the razor cover with the large lid and bake for 25 minutes. pull the cover and bake for another 15 to form the brown crust. remove and let it cool on rackOriginally Posted by Mike
What's the difference? Different yeast? Rise time? Temperature during the rise?
[On edit]
I just remembered, you don't use yeast, you use sour dough.
"The only thing that we learn from torture is the depths of our own moral depravity"
winner
"The only thing that we learn from torture is the depths of our own moral depravity"
A real beauty
"The only thing that we learn from torture is the depths of our own moral depravity"
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