On Thu, 23 Nov 2006 08:30:56 -0600, " Nartker" >
wrote:

>I am a Culinary School Grad and an avid home baker, several weeks ago the
>New York Times published an article on bread which has laid on my desk since
>I downloaded it.
>
>Last night I tried the method and the recipe that was published. I can
>quibble with the recipe, but the method is flawless in its performance.
>
>Basically it is a very slow rise of a wet dough, baked in a very hot,
>preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
>removed backed in a 450 degree convection oven.
>
>I recommended this method highly.
>
>Now the question, can any one recommend a better vessel to bake in? This is
>a brutal method for the Le Cresset.
>
>The crust is very crisp nutty and sweet.
>


You can get a plain cast iron Dutch oven new for much less than the LC
ones. Most camping supply places have them.

In fact, you can often find them at garage sales.

Boron