NK Beginner - Time to progress
As a beginner I've been baking the basic 1-2-3 NK loaf (1 tsp a/d yeast, 2 tsp salt, 1 2/3 cups water & 3 c flour) in a cast iron dutch oven. After about 10 loaves, I'm now happy with the result and want to try something different, but not too different.
Is it possible to bake a NK loaf with this recipe as a baguette or batard shape? How would I do that without my c/i DO? I have a baking stone...but could such a wet dough shape/work on that?
This is my first post to this wonderful site. Looking forward to your input. Leigh