Dick Margulis <margulisd@[EMAIL PROTECTED]
> wrote in
news:qv-dnUCSuZe0tEPVnZ2dnUVZ_uOdnZ2d@[EMAIL PROTECTED]
> 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
>
I've got a pair of stone molds that are 3 3/4" diameter and 5" high.
They're from Sassafras, the same people who made my cloche and
romertoff. I've used them off and on for at least 20 years. They're a
lot like short, narrow panetone molds.
I would guess that these are the same as flower pots except for the hole
int he bottom, which these don't have.
The deal is you can either soak first or not soak first.
I'll run some experiments and see what works best with these things.
They may still be available.
Barry
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