-
I just turn out the loaf from the banneton onto a floured work surface, remove the casserole dish from the pre-heated oven, remove the lid then pop the loaf into it, replace the lid and whack it back the oven. It depends on the consistency of the loaves, I often retard them in the fridge for 8 hours which helps with the stability when moving the loaf. £70 is a bit steep for something you'd only bake bread in, I also use my casserole dish for....errr.....casseroles. And stews.
Bainbridge-
The thing about casserole dishes is that they might work for you, @Bainbridge, but people need to find a container that works for them. We’re all different. You really need to remember that.
-
Fair enough! I've never proved sourdough in the fridge but I should try that as my dough's usually all over the fucken place.
We do have a cast iron Le Crueset thing already so I might try a smaller loaf in that. Think I'd assumed that things needed to be upside down for it to be manageable with the dough etc :)
BringMeMyFix
tyeness
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.