Replicating a professional baking environment

by Maedi · More by this author { 2008 January 27 }

Excellent explanation, You

by Maite (not verified) · More by this author { 2009 June 23 }
Excellent explanation, You should do this sort of teaching more often! Thanks a lot

preheated cast iron pot?

by subfuscpersona · More by this author { 2010 May 9 }

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.

Pre Heating the Pot

by ehanner · More by this author { 2010 May 9 }

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.

Eric

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