Mary Fisher wrote:
> "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 :-)
Of course you do. Whether the fertility results from your adding compost
or otherwise, if there were no available nitrogen, your plants would not
do well.
>
>> 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.
Sorry. My misunderstanding.
>
> 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?
>
No, I don't suppose there would be much across an oil film. Perhaps a
little. As to what harm, some people prefer not to season their food
with nitrates. As a person who eats categories of food you eschew, some
of which are nitrate-rich, I'm not one to talk. I just thought it was
worth mentioning.
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