You are reading a single comment by @Bainbridge and its replies.
Click here to read the full conversation.
-
In terms of the Dutch oven, I've happily used a large metal casserole pot to bake my bread in for years. Cost me £30 from Tesco. This method really does make a huge difference. Another option is to use a baking stone in conjunction with a 'cloche'. Bakerybits.co.uk sell them.
Bainbridge-
Cheers for the tip! Do you use your casserole pot upside down, or are you dropping your dough into it right-way-up? That might call for steadier hands than mine :/
I've considered a baking stone before too so hopefully I could could grab one (and a cloche), or an upside-downable casserole dish for a bit less than the £70 dutch oven on Amazon.
tyeness
@lynx @Bainbridge I've read that book, having gotten into baking after buying it for a mate (on the basis that it looked like a 'nice' book) a coupe of years previously.
It does seem to hinge around/depend upon the use of a dutch oven, though the reasons for doing so are outlined in enough detail for this to be understandable.
I don't own a dutch oven, but I did see an improvement in my bread after following some of the other principles that are outlined. It also provides some really good info on how starters/sourdough "works", so I'd say it's definitely worth looking at.
It's most useful if the first section of the book is read start to finish before you make your starter though. It's not written in the same way as your normal recipe book so in order to start to understand everything you need to take in the theory first. Or at least I did :)
Haven't baked in ages but I think I might need to get stuck in this weekend. My starter's been hobbling along in the fridge (with a weekly feed) for about 3 months :(