hum, well, like many others, it seems not possible.
I'll try it, what have I got to lose?
but with so many recipes calling for so much more yeast, I can't see how this could or would work.
Question, when you plop the dough into the hot/heated/smoldering receptacle you're going to use to bake it in ie. a le creuset or the inner part of my crock pot, do you let it rise in that, or no, just put the lid on and put it back in the oven? it'd be so neat if this did work and the testaments are wonderful but I'm a bit leary.
don't get home until tomorrow and after watching the video, it'll take about a minute to pull it together, then all I need is the rest of the weekend.
so 500 degrees for 30 minutes, take off lid and then how much longer in the same smokin hot oven?
...Trials travel best when you're taking the transportation known as prayer...SLRC