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Replicating a professional baking environment | Sourdough Companion

Replicating a professional baking environment


Excellent explanation, You should do this sort of teaching more often! Thanks a lot

It's unclear to me whether the cast iron pot (and lid) was preheated in the oven to make it very hot.

I also notice that the cast iron pot is placed on a baking stone. Why is that? Isn't the heat from the pot alone sufficient? Is there some other advantage to using a cast iron pot *plus* a baking stone?

Looking forward to your reply. Thanks.

He says in the beginning that he put the pot in when the oven was turned on to preheat. That's the common practice. I like the flexible mat idea. I'll bet that is a lot easier to load that way. I have used parchment a few times too.