The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

TonyCass's blog

TonyCass's picture
TonyCass

It's probably been done before but here goes. I'll compare the end results of baking 2 loaves ( recipe posted later) side by side, one in a Lodge Combo Cooker and the other in a stoneware Le Cloche. They are supposed to serve the same purpose, right. The dough creates its own steam. So my dough will be weighed and divided into 2 equal amounts. Baked side by side, same temp, same time.

My oven is residential propane fueled. My home is in the hot Mojave high desert (3500 ft elevation) which really should not be a factor? Post to ya later.

TonyCass's picture
TonyCass

I've been buying online Type 85 High Extraction flour from New York Bakers located in the San Diego area. Fair price and prompt delivery. Today I ordered the French flour type 65 for baguettes. Here is link:

https://nybakers.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=d85fad6c65081b6ef2b3cb9246ff2d24&keyword=type+65&x=0&y=0

ps...And if you ever want to put that little temperature degree symbol "º" before the F or C just hold down the ALT key and using the numeric keypad, type 167

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