[George]

Originally Posted by KYHeirloomer

There's been a lot of work done with over-hydration by artisan bakers the past few years. This is the first I've heard of the covered-Dutch oven technique.

I'm not unhappy with my crusts. But I might try it just to see what happens.

Thanks, George.

I should have added.....when you pre heat the oven, put the dutch oven in to let it heat up as well....and also, a ceramic coated cast iron is probably the best to use.....hope you try it, you won't be disappointed.