Quote:
Originally Posted by Cook Chatty Cathy
I was wondering if any of you have or have heard of the covered baking dish that is desigend to bake crusty french bread that's crispy outside and a moist chewy inside. They are made of clay and run about $50.00. I just don't want to invest only to find out they aren't necessary.
Thanks, Cathy
|
Well, I am not sure about something like that, but I do use something similar for cooking my bead...I used a Mario Batali dutch oven for cooking my bread....the thing that it does for bread is amazing. Make the bread slightly more watery than you normally would and cook it covered at 450 for 20 minutes and then uncovered at 395 for 15....this allows the water in the bread to steam the crust....which is what gives the crust that amazing texture and leaves the inside moist and soft....works GREAT!.