xoknives

Thanks for the welcome mat and I did it without my 'apron' on. Okay, one step and much mess removed. Happy to do away with a step or two. So when putting everything into a cold oven what are the cooking times? I would guess they differ from the original. Just trying to ballpark as the breads plump when you cook'em and don't want to prematurely open the lid and lose moisture or rise. My understanding was that it was the initial blast of heat and moisture that gave it the rise. My food science is a little off.

Not sure if people are still following this but if so here goes. Has anyone tried doing the following...after the initial rise, rather than turning it out onto a floured surface leaving the loaf in the bowl and sort of pulling it all together and then dumping it into a cold enameled pot for the 2nd rise and then putting the covered enameled pot into a cold oven, turn on the heat to 450 and then cook? If you can follow what I just wrote and have tried this how long is the baking time? My thinking is given the wetness of the dough and not really being able to do a true knead why not just fake it and leave it in the initial bowl to do the 2nd rise after a punch down with a silicone spoon/spatula. It would save a lot of cleanup and removes another variable and for those with small kitchens a simpler way to manage the process. Just thinking. If no one has tried this I guess I will have to give it a go and 'ruin' a few loaves in the process. Thanks... I just noticed this was my first post....woohoo. I had been reading 26 pages and did not realize I had not posted anything anywhere on eg.