"dsi1" wrote in message
...

On Sunday, September 4, 2016 at 10:31:49 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote:
>
> >
> > Incidentally just back to bread for a second. When I talk about a
> > 'Dutch
> > oven' I am talking about my cast iron pot. Just saying. Dunno what they
> > are
> > supposed to be) Not too wide or you will get a 'biscuit' <g>
> >
> > --
> > http://www.helpforheroes.org.uk
>
> What you call "biscuits" we call "cookies." The classic American style
> biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered
> baked good and made so you can pull it apart to apply a spread. I don't
> know
> if you have something like that on your side. The butter biscuit I made
> was
> not what most people would call a true biscuit.
>
>
> Yes, I know our biscuits are your cookies, but as I said, when
> I
> saw that lovely high flaky thing you posted as a biscuit, I got confuddled
> <g>
>
>
> The Dutch oven is pretty much the same over here as it is over there. Mine
> is oval in shape and is made from cast aluminum. Originally, the Dutch
> oven
> had a flat lid whereupon heated charcoal could be placed on to make an
> oven
> of sorts - it is capable of baking bread. Neat! Most of them aren't built
> with a flat lid these days.
>
> I saw this in the store yesterday. It's some kind of Japanese cooking
> vessel
> that uses wood or charcoal for fuel and can cook rice or hot pot dishes. I
> like how it's made from clay, brass, and wood. Very attractive. The price
> was $2480 - not so attractive.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> OH MY!!! That one VERY expensive!!! I would never pay that
> much for a pot!! I've never seen the Japanese one but I did know about
> the old way the lid was used.
>
> This is the same as mine, except mine is black:
>
>
> http://www.johnlewis.com/le-creuset-...QKJQ&gclsrc=ds
>
> I put in the all of the dough, and it rises almost to the top.
> It reduces as it bakes but gives me about 4 inches in height when baked.
> I
> think it is important for the dough to rise high or it might reduce even
> more during the bake.
>
> I suppose if you wanted a higher loaf you could use a smaller
> pot.
>
> I put mine in the oven with the lid on. Oh and I stand it on a
> baking tray in the oven which has been heating up since it was switched
> on.
>
>

It looks like the perfect size for a loaf. My Dutch oven, is probably larger
and because it's oval, I have to use a lot of flour. My plan is to mix the
dough at night for baking around 5:00 PM the next day. Using a tray as an
extra heat sink/collector sounds like a good idea. Thanks!

============

I don't think the shape matters much. My pot is 24 cm. An oval one sounds
rather nice)



--
http://www.helpforheroes.org.uk