NYT & Parchment Paper Tutorial

[lovergrill]

Are we talking pre-heating both oven and cooking vessels?

Yes

 

[JoeV]

Are we talking pre-heating both ovens and cooking vessels?

Yes. The cooking vessels and their lids are in the oven when you start to preheat your oven. The concept here is that a hot pot will initiate the steam effect you find in commercial steam fed ovens.

 

[Russellkhan]

Yes, the cooking vessel should get preheated with this process, whether it's a cast iron dutch oven or a clay baker.

 

[Russellkhan]

Whoops, forgot to flip to the last page to see that the question was already answered, sorry.

 

[JoeV]

Whoops, forgot to flip to the last page to see that the question was already answered, sorry.

Don't feel bad, I did the same thing!

 

[blissful]

JoeV, nice pictures and tutorial, thank you for taking the time to show us, I will have to try this. Your breads turned out SOOOOO nice. ~Bliss

 

[dave the baker]

Interesting idea, Joe. I'll have to try it with my Romertopf.

 

[Russellkhan]

I have heard of people getting good results out of a Romertopf. The difference from the normal Romertopf process:

1. Don't presoak
2. Preheat it with the oven while it's empty, then transfer the dough to the hot Romertopf.

Basically it's the process as Joe explained so well. Just different from how you would usually use the Romertopf.

 

[dave the baker]

Joe:

Thanks so much. The NYT should print your improved method! I'm gonna mix my dough right now. Thanks, again

Dave

 

[JoeV]

Joe:

Thanks so much. The NYT should print your improved method! I'm gonna mix my dough right now. Thanks, again

Dave

LMAO. The NYT would never admit that an unworthy commoner could come up with a good idea. It's not in them to admit that anyone is as smart or smarter than they are. I think you understand what I mean.'

Joe

 

[dave the baker]

Joe: As one commoner to another, Yup, I understand.