Yes, old metal coffee cans because the new ones are plastic or they have a lip in them which keeps the bread from sliding out.
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Yes, old metal coffee cans because the new ones are plastic or they have a lip in them which keeps the bread from sliding out.
@muscara, @shanibeer and @bozz, so far I baked my breads with the Ploetz method (@akkippon wrote about this i think I remember) and for this technique you use a pre-heated cast iron pot with a tight iron lid for the bread. We used our cast iron pot for baking and cooking and in one moment of tiredness my husband used a thin not heat proofed plastic dough scraper in this hot iron pot. It melted right away and we had an inseparable iron-plastic amalgam. He was so sad (me too)... I instantly wrote the brand, but they advised to not use the pot anymore (I thought you could perhaps polish and re-season it, but they said no).
Long story short... I am dreaming of a new cast iron pot, but they are very expensive here. I have no other pot (no Römertopf) which I could use in the oven. And the tin idea is not doable, all tins have a plastic coating here. I will research more bread recipes for cake forms and safe for the new pot :-DDD (or simply eat more cake instead of bread 😂)
Right now it's difficult, but try and look in second hand shops.
Good idea! I also thought to look at eBay...
I tried the cast iron pot idea after reading about it on your blog, but I found my bread worked just as well in a straightforward loaf tin (I found two non-stick versions very cheaply in TK Maxx), or shaped and put on a baking tray.
I have baked the bread today sans pot or tin, simply on a pre heatet baking tray. I have thrown in dome icecubes in the first minutes to produce steam and the bread came out ok. But I still have to learn a lot to bake a bread which looks/tastes more like bought one (from a organic baker)
are we supposed to do that? ;)~
There is no 'must' but I sometimes would like to bake something that is not as soft as toast :-DDD I have no control over my dough.... the dough controls me :-D
Lol - soft as toast?
Mine comes out fine: soft on the inside, as crusty as I like on the outside (if I want it more crusty, I turn the loaf upside down and put it back for ten minutes). Maybe it's about knowing your oven? I bake bread at a much higher temperature now than I used to. I was impressed with @kippon's baguettes, each time she made them, they got better. At the moment I am baking vegetarian Cornish Pasties (you change the beef for mushrooms). It is a delicacy of Cornwall in South West England.
Genuine Cornish Pasty