Quote:
Originally Posted by Chainsaw13
Bought a new cast iron bread pan last week, from Challenger Breadware. Got to put it to use with another sourdough loaf. Big improvement over the previous loaf. Partly due to a longer proofing, but also from the pan. Allows me to crank the over to 500F, without fear of cracking the pan. With the dutch oven, I'd only go to 475F. And the pan holds the heat a lot better.
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Bob,
Looks awesome.
My own sourdough improved when I bought Ken Forkish's book; Flour Water Salt Yeast.
His technique and instruction is great. And the story of his journey at the begining of the book isn't half bad either.
I've not had a bad loaf yet following his instructions.