Mary Fisher wrote:
>
>
> I make dough in the usual way (although I've never tried it with
sweetened
> bread) and when thedough is finally proved (or 'proofed' as I think is
used
> across the water) I put it on the stone in my pre-heated oven the invert
the
> soaked pot over the dough. It doesn't take much longer to cook and if
you
> want to make an impression with your baking this will be sensational!
>
Tim,
To emphasize the point Mary is making, she is talking about a free-form
loaf baked on a stone, but with an oversize pot inverted above it, like
a cloche. She is not talking about using the flowerpot as a bread pan.
For her method, she's happy with a scrubbed used pot. However, used pots
absorb significant amounts of nitrate from fertilized potting soil. So
if you are using the pot like a bread pan, with the dough pressed into
intimate contact with the pot surface, you definitely want to purchase
new pots. If you plan to use it like a cloche, that's less im****tant.
Dick
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