August 26, 2020 - 9:36am
Baking steel and Dutch Oven... but as a lid?
I‘ve been failing to get decent oven spring doing hearth baking lean breads/sourdough on my Nerdchef 3/8” steel. While the use of a DO gives great spring, it limits the shape of a large loaf to a round. Has anyone tried Inverting a DO and using it as a lid during first few minutes of baking, just to get a better spring on a batard etc...? And then removing for the rest of the bake? Or would that even be of any advantage over just sticking with a boule and plopping it into the DO and calling it good?