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JoNorvelleWalker

JoNorvelleWalker

@flippant the CSO method is on page 5-297.  Instead of the CSO pan I use a Lodge L8SKL cast iron pan which fits beautifully in the CSO.  I use an EXO Super Peel to transfer the scored French lean dough to the preheated pan.  I've made perhaps a dozen boules this way and have been delighted with all but one, and even that was eatable.  (Baguettes I bake in my big oven.)

 

I've been hoping one of us will test the lid of a Lodge combination cooker in the CSO.  It looks like it might well fit and the sides are more gently rounded than the L8SKL.

 

 

Edit:  as to corrections, I preheat on convection bake rather than on steam bake, switching over shortly before loading.  I also bake a couple minutes longer than MB suggests.

 

JoNorvelleWalker

JoNorvelleWalker

@flippant the CSO method is on page 5-297.  Instead of the CSO pan I use a Lodge L8SKL cast iron pan which fits beautifully in the CSO.  I use an EXO Super Peel to transfer the scored French lean dough to the preheated pan.  I've made perhaps a dozen boules this way and have been delighted with all but one, and even that was eatable.  (Baguettes I bake in my big oven.)

 

I've been hoping one of us will test the lid of a Lodge combination cooker in the CSO.  It looks like it might well fit and the sides are more gently rounded than the L8SKL.

 

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