Dutch oven size for final proof of 1 lb loaf
I have managed to make my mini oven turn out a couple of decent loaves now. My biggest problem has been making a mess when transferring from banneton to hot Pyrex dish. I'm going to try rising the dough in the dish next time and cooking from cold. I'm pretty certain that the dish is a little bit big for this job though, and, if it works, I may need to buy a smaller one. What size would you suggest for 500 grams of bread dough? Thanks!