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| Category: Sourdough baking
| Author: Badnikl
| Title: consistancy tip
I have read the forum from afar and decided to post a way of baking the
bread every day
that produces a consistent size and look for me.
I follow the twitter feed as well.
I use the method of No Knead loaf making and baking inside of a cast iron
dutch oven-Le Crouset style pot.
The consistent part comes when I form the loaf and then put it into a pie pan
for the rise. This does 2 things for me.
I use a Marie Callenders pie tin that I have rolled the top edge down on the
outside to make it fit my pot.
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