You'll probably need to re-season your pan after cleaning it with a potato and baking soda. If the potato gets too slick, simply cut a slice off of it and apply another coating of baking soda. Scrub the bottom of the pan, as well, as the sides. Scrub the skillet with the potato and baking soda, taking extra care to clean the problem areas. Baking soda is renowned as a natural cleaning ingredient. The baking soda is both a slight abrasive and a light but effective cleaner. This method of cleaning your cast iron pots and pans works great for tackling rust.Īpply a thin layer of baking soda to the bottom of your potato. Larger skillets may require you to cut the potato lengthwise for more surface area. When bread reaches 200 degrees as measured with a thermometer, it should be done.Ĭut a raw potato in half or lengthwise, depending on the size of your skillet. Regular bread baking takes about 35 minutes in a standard oven but in the DO it takes the better part of 90 minutes. Rotate the DO and the lid a 1/4 turn every 15 minutes.Ĭhecked the status of the coals and each time the DO is turned and add coals as needed. Place dough into the Dutch Oven on a piece of parchment paper. Pre oil the Dutch Oven with a about 1/2 Tbs of olive oil. Preheat oven to 450° place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Cover and let rise in a cool place until doubled, 7-8 hours. Stir in water and enough remaining flour to form a moist, shaggy dough. Start pre-heating the Dutch Oven.pre-heating the oven is THE most important part.Īfter a 30 minute give the dough ball a few slashes with a sharp knife and put it into the Dutch Oven. In a large bowl, whisk 3 cups flour, yeast and salt. Place into a greased metal bowl and let it rise for an hour, somewhere warm.Īfter the rise punch it down a bit and form it into a ball.Ĭover the dough ball with a greased piece of plastic wrap. Combine all the ingredients and mix or knead into a soft dough
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