[Sca-cooks] Dutch Oven Cooking - OOP

Nancy Kiel nancy_kiel at hotmail.com
Thu Jun 18 04:14:52 PDT 2009

I always put what I'm baking in a dish or tin anyway, because those are easier to clean than the oven.  And the baking time ought to be faster than a modern oven (although not dramatically so) because the temperature is more constant.  Also, he may want to get a piece of tile or slate to put under the oven, since that will hold the heat better than plain old dirt.

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.

> From: t.d.decker at att.net
> To: sca-cooks at lists.ansteorra.org
> Date: Wed, 17 Jun 2009 16:50:11 -0500
> Subject: Re: [Sca-cooks] Dutch Oven Cooking - OOP
> While one can bake the bread on the floor of the oven, I have found that 
> using a small cooling rack with a pie tin on it for baking produces an air 
> gap and more even heating of the dough.  If Master Thorfin chooses to bake 
> directly on the floor of the oven, may I suggest a layer of coarse meal 
> (cornmeal works well) on the oven floor before putting the loaf in the oven. 
> It reduces sticking and will likely reduce scorching the bottom of the loaf. 
> I use the scattered meal technique for most of my bread baking and would 
> even use it in the pie tin described above to reduce sticking.
> On a nice bed of coals with coals on the lid, the baking time should be 
> about the same as in a standard oven.
> Bear
> > Master Thorfin in Unser Hafen is a dutch oven cook.  At Glory he is going 
> > to
> > try his hand at bread in one.
> > Aldyth
> >
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