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Old 10-05-2008, 05:02 PM   #11
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I have done baking in it once with some success. JoeV posted a very learned article on baking bread in clay in which you heat both the top and bottom in the oven, then put in the raised liaf and cover it. Wish I could find it again. If you do, please let me know. We were just takling about it this morning.
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Old 10-05-2008, 05:04 PM   #12
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You have inspired me to look up some recipes and try this baking dish out.I'm trying to remember what is in the freezer to cook. The only thing I can think of is some pork ribs. I am going to put the foil only on the end of the dish and use the lid .This is a whole new experience for me. And yes, Dave, I always know where to ask questions and get answers. Thanks
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Old 10-05-2008, 05:10 PM   #13
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After soaking the clay, to prevent sticking I've painted the interior of the topf with melted solid shortening, then I've placed the bread dough in the greased topf for the final rise. Baking usually runs about 1 hour covered at 375F. I'll look for JV's post.
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Old 10-05-2008, 05:14 PM   #14
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Dave, I'm interested in that also since I like to make bread.Hope you do find the info you need.
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Old 10-05-2008, 05:30 PM   #15
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Joe Valencic's article? -->
NYT & Parchment Paper Tutorial

Looks like he doe not soak the clay. Perhaps that's why he can use a preheated oven. Would'a thought the wet clay would provide some of the steam that is recommended for crusty bread.
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