First bake in my new "old" Guardian cookware.
I decided that I would bake bread in each of the pots.
Made four batches of dough last night. Two 500g batches each with 50g of sourdough discard and 1gram of yeast and one 750g batch with 60g of sourdough discard and 1gram of yeast and one 1000g gram batch with just 2g of yeast.
They all went into the fridge after the last stretch and folds except for the 1000g batch which I left out on the counter for a slow overnight rise. It was ready to divide and shape at 4:00 AM. Separated the dough into a large boule, and 7 smaller rolls and one slightly larger.
The 7 rolls were baked in the chicken fryer pan, the slightly larger roll in the 1 quart pan and the large boule in the roaster.
I have the 750g batch out of the fridge and coming to room temperature and will bake two more boules, one in each of the two remaining pots, the 2 quart and the 3 quart sometime later this morning.
EDITED TO ADD:
Two more boules baked in the 2 quart and 3 quart vintage Guardian pots.
50grams of sourdough discard and just one gram of yeast in 500g of flour at 70% Hydration.
This dough was left in the fridge overnight.
