this post was submitted on 06 Dec 2024
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Sourdough baking
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Sourdough baking
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I've been using just a dutch oven to bake my bread. It works well enough, but do these offer more awesomeness?
I think they're a bit better for keeping in steam, since the "bowl" part is inverted
I’d imagine it’s better than a dutch oven in the last part of the baking, when you remove the top. In this, the air can freely flow around the bread. My dutch oven breads always have a thinner crust around the mid section of the dough and I attribute that to the lack of dry air flow.