"Dick Margulis" <margulisd@[EMAIL PROTECTED]
> wrote in message
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.
I don't use fertilised 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.
The dough rises, in my experience, to fill the space, so it does come into
contact with the pot. If I want to use a cloche I use a large stainless
steel bowl - but the result isn't as good as when I use a pot.
In any case, I doubt that there'd be much leaching of nitrates across the
oil and into the dough but what harm would it do if there were?
Mary
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