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salad
Bainbridge
I tried the Dutch oven method using our casserole dish and it was great. Improved colour and crust texture. I made a DIY lame with one of the 10s of Derby razor blades I have that cannot cope with the unadulterated manliness of my face, and wedged it – with a curve – into the cork from a very satisfying Minervois. Bit precarious reaching into the preheated dish to score, but one has to live life on the fucking edge.
I'm waiting for a woodfibre brotform to help with retarding the sag. That's right: retarding the sag.
So all in all, the pseudo Dutch oven was a success, and one which I'll repeat, but it doesn't change the fact that your predatorily didactic nature in baking matters is lending my bread the wrong kind of sour taste. Please get a hold of yourself.