Re: A question for the black pot gurus
- I make this type of bread about once a week. Since the original recipe
calls for baking in a conventional oven it is impossible to remove the
bottom heat source. The purpose of removing the DO lid for the last 1/3
of the time is to give a firm crust. When I bake outdoors I leave the
bottom coals alone and simply remove the lid. The finished bread doesn't
last long so I must be doing something right. 8^)
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- I have used (2) bamboo skewers when making pizza. It worked very well allowing some moisture to escape. There is a photo in my photo file named "Bob Zukowski". I watched the recent bread baking video and thought about using the skewers for the last portion of the cooking time. I think its worth a try.
--- In email@example.com, "tucsonbill@..." <bill@...> wrote:
> I totally spaced out the part about the moisture. Think I will try a couple of bamboo skewers and add top heat. Guess I will have to try this one again soon, oh darn!
> --- In firstname.lastname@example.org, Richard Smith <cookndad@> wrote:
> > Bill, I would interpret that differently. I would think propping the lid open with a little rolled- up aluminum foil to old the lid up 1/4 inch or so all around so steam can escape better, and possibly add to top heat. In a kitchen oven/casserole arrangement, you would be exposing the food on top to drier, higher heat to finish a crust or similar.
> > Sent from my ASUS Pad