Alternate Steaming Technique for Home Bakers
by
SteveB - posted on: 2008, August 21 - 07:08
After viewing Dom's informative video, I thought that the home bakers here might be interested in an alternate means of steaming that I have found to be quite efficient. A video of the technique can be seen here:
http://www.breadcetera.com/?p=85
http://www.breadcetera.com/?p=85
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#1
I've also used this
by mozzie - posted on: 2008, August 22 - 17:40
I've also used this technique successfully, with a cheap italian terracotta cooking pot pot inverted over the bread. It gives an excellent crust.
Elizabeth David refers to it in her Bread book and calls it a "cloche". She suggests a terracotta flowerpot (thoroughly cleaned), but I couldn't find one that was wide enough & still able fit inside the oven!
Elizabeth David refers to it in her Bread book and calls it a "cloche". She suggests a terracotta flowerpot (thoroughly cleaned), but I couldn't find one that was wide enough & still able fit inside the oven!
#2
Thanks, Steve.
by TeckPoh - posted on: 2008, August 22 - 17:44
I'm fascinated by the ease of loading the bread with the magic peel.
TP
TP