I don't understand; why is it hard on the Le Creuset? I use mine in the
oven all the time. Is it because of the dry heat?


" Nartker" > wrote in message
...
>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.
>