I preheated a six quart enameled cast iron pot and cover in a 500 degree oven towards the end of the dough's second rise. I'm normally not a fan of celebrity chef cookware, but the Batali pot seemed like a bargain compared to the better known brand, the lid has the nifty bumps that allow for pleasant self-basting (like this one), and there's no plastic knob. This may be a good option too, but again the plastic knob. Still, I question whether it will hold up to numerous high temp dry heatings. If you do some reading on this type of bread making you'll see that the luxury brand takes a beating too. I think an uncoated cast iron dutch oven might be best for this application.
Anyway, I cooked the dough covered for 30 min, then uncovered for just shy of 15. I couldn't be happier with the result:
Even the Philistine neighbor/landlord/coworker/friend enjoyed it, for what it's worth. Next I'll try it with olives, dried fruits, oats instead of cornmeal, all respectively, not together, of course. There's lots about this bread on the internet, and it's well deserved.
[Here's the post that began my obsession. It's a serious food blog.]
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