Boron Elgar > wrote in
:

> 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

I saw a LC knockoff at Target for $40, it was 4qt one.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein