On Sunday, September 4, 2016 at 11:01:14 AM UTC-10, Ophelia wrote:
> "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

I think an oval loaf is quite pleasing in shape. It is going to be a big loaf however.