On 10/5/2013 1:15 PM, Janet Bostwick wrote:
> On Sat, 05 Oct 2013 08:49:22 -0700, sf > wrote:
>
>> On Sat, 05 Oct 2013 09:33:28 -0600, Janet Bostwick
>> > wrote:
>>>>
>>> I've been using a cast iron Lodge Dutch oven. I didn't have enameled
>>> cast iron when I made my first NY Times bread. It turned out
>>> perfectly so I haven't been messing with success. I continue to use
>>> the old black Lodge pot.
>>
>> It's not too big? I use my black dutch oven and wish I had something
>> smaller so the loaf would be higher... but I'm not about to spend $70
>> or more just for a pot to bake bread in.
>
> No, it's not too big. The loaf never touched the sides of the pot. It
> rose straight up. It may be that you need to round up your bread just
> a bit tighter to give it strength. I know that the dough is awfully
> gooey, but if you flour everything and approach the dough with your
> hands cupped as though you were holding a small pumpkin and sort of
> stroke down the sides of the dough while turning the dough clockwise
> (or counter-clockwise), that will stretch the dough skin tighter.
> This is done quickly with generous flour. I'm not saying to add a lot
> of flour to the dough itself, just the outside so noting sticks.
> http://s1171.photobucket.com/user/ge...ml?sort=3&o=17
> or
> http://tinyurl.com/oz4qmk6
>
> let me know if I didn't explain well enough
>
> Janet US
>
Nice looking loaf!! Thanks for the pic, Janet.

Jill