Caroline L

February 16, 2020 at 6:20pm

I like using the cold dutch oven method. I put this rustic sourdough recipe in my 5qt Staub dutch oven, but when I took the lid off after 45", it was a flat top! I baked it for 15" more, and it registered 206 degrees so I took it out. Should I have taken the lid off earlier since the Staub has a flattish lid? Or maybe not put it in the oven with a lid at all? How do I know how much dough a pot can take? It really wanted to rise a lot more...

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.