Some Dutch Oven Questions
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Some Dutch Oven Questions
Dutch Oven steaming seems the way to go for high-hydration (slack) sourdough breads. Some questions:
1. Can DO bake be used with any recipe, in place of any of the conventional home-oven steam-and-bake procedures? Any downside besides the limited bread shape?
2. What is maximum weight of dough (total weight of all ingredients) suitable for a 5 qt DO? for a 6.5 qt DO?
3. Best guess at bake times for lid-on (steaming) followed by lid-off, for max capacity 5 qt and 6.5 qt DO ?
4. OK to begin bake with a "cold" (dough-filled) DO and place this directly in heated oven? Perhaps need to extend steaming time? (Would like to bake with two DOs back-to-back, so second DO will start cold).
Thanks for your help and advice.