Notes about Recipes in this book

• How to bake in a preheated cast iron combination cooker

  • Fyretigger on April 29, 2024

    This baking method produced great crust, and managing the two parts of the blazing hot combo cooker was not that difficult. The bigger issue was appropriately sizing the loaf to the pan, and that will take some practice in shaping the loaves.

• French lean bread

  • Fyretigger on April 29, 2024

    I chose to make Batards, which the book said were easiest to shape, and to bake them using the pre-heated combo cooker / double dutch oven method explained in the book. The dough came together beautifully, following the recipe to the letter and was easy to work with. Sizing the loaf to fit in the dutch oven was a bit tricky and mistakes were made, so they ended up looking like elephant seals as one friend put it. But they did bake up beautifully, with a wonderful crust. Tastes as good as artisan bakery French.

• Compleat wheat master recipe

  • Fyretigger on May 05, 2024

    Dough is a little on the wet side, but still fairly easy to work and formed up well. Timing is a little tricky: 12-14 hours to ripen levain, about 4 hours for mixing thru shaping and 12-16 hours cold proofing. My timing was off and my levain wasn't as active as it should have been and consequently didn't proof up as much as I would have liked. But it still turned out fairly well. Good flavor, excellent crust, and very chewy. And the Double Dutch Oven baking method really works great.

  • darearrest on May 08, 2024

    The cake looks so beautiful https://www.google.com