Maybe it is just me but I am becoming convinced that we are in the beginning stages of a home-baking movement that I think has some legs and will be around for a long while. I am refering to the use of the standard 1kg flour, 2 loaves, dutch-oven recipes. Sure, there is a lot of other kind of bread to be baked and many other shapes and sizes than the 1kg boule but the Robertson/Forkish model for hearth loaves yields a consistantly fine product for the home baker and it is flexible enough in ingredients to keep us all busy and satisfied for a while. So, here is my suggestion, especially to Floyd. Why don't we build a forum category for DO Recipes.  If we assume that they have to follow the 1000 gm standard then we can all develop and/or convert, test and share recipes that use that format.

This weekend, for example, I worked on converting one of my favorite breads to this format. I went back to the Essential Columbia recipe in Glazer's book and worked on converting it to 1000 gm total flour, yielding 2 boules and baked in the DO. I am just now working through the time and temps issues when you use the DO baking technique. My first attempt was about 90% of what I want. Are others doing this with old favorite recipes? If so, let's collect them. Are others inventing their own using these methods? If so, let's collect them. My next project after this one is to work on a sesame encrusted durham flour recipe.

What do you all think of a DO fourm?

Paul