Hi all, I have a bread that i bake in a Le Creuset dutch oven(a sourdough). I want to be able to make this same bread, with that great crust that i make in the home oven, in a commercial(restaurant) envirnoment. Here's my problem.
I'm making boules, but this shape is not conducive to sandwhichs...I'm afraid if i use it for sandwhich in the restaurant, some customers will get short changed on size of the bread slices and there will be a lot of wastage. So, I need to make it uniform, sandwhich style....but how do i do that without the covered dutch oven?