First Try Cast Iron Bread
Although I've been "lurking in the weeds" for a while, this is my first real try at home bread baking other than with my bread machine. I'll try to post a picture, but I am not too sure how to do that so it might go proof somewhere in the cyber oven. Anyway, I watched the you tube video on "Pain e Campagne" from Daniel Leaders Bread Alone, which I have a copy of, and followed it very closely. The biggest thing is time ran away on me so I had to put the bowl in the fridge overnight for final proof. Preheated the Lodge Combo Kooker that my wife gave me for Christmas, and ........away we go.......! You can image my surprise as things actually did what they were suppose to, and even though I was temped to remove the cover and peak during the baking process, I was good and did not remove the lid until after the initial 15 minutes at 450 F. SURPRISE, SURPRISE, the bread was at the top of the dutch oven and looked pretty good (not only to eat, but eye appeal with the slits I had made), when the lid came off. After another 17 minutes out it came and sure enough did not stick to the cast iron at all, in fact almost had it slide out onto the floor when I turned away from the oven. While it was on the cooling rack I actually heard the "crackling" of the cooling crust and remembered reading on this site that this was an excellent sound to hear. Had to go for a walk to keep from cutting it before it was cool, but when I got back was it ever DELICOUS.
I am sure all of you pros have experienced this joy so many times that it no longer amazes you as it does us newbie. Just wanted to share my enthusiam, maybe rejuvenate a slightly tired baker, and encourage other newbies to keep reading and don't be afraid to get your hands all flour. Thank you to all of you folks who continue to post on this site for we novice to learn and grow.