January 27, 2018 - 4:26pm
Inverted Baking Dish to Create Steam??
Random question – but I thought I would see if anyone has tried this.
Obviously a dutch oven works great for boules – but I was thinking of doing a baguette or ciabatta and was thinking of using my baking stone as the surface for the bread and covering it with an inverted glass (pyrex) baking dish for the first 15min or so of baking to generate a good amount of steam and get a nice crust.
Has anyone tried this? Did your Pyrex stand up to the test of the heat? I also have a Le Cruset Stoneware baking/casserole dish–but would be a little more worried about breaking that one.
Thanks!