if using a cold Dutch oven and pre-heated oven, would it be better to place the D.O. onto a baking stone (with cookie sheet on top of stone)? This would heat up the D.O. faster through conduction from the hot baking stone.
hi, just curious as to why the D/O would be cold and heated later after the oven has come to temp. I always put it in as the oven is preheating. I know this doesn't answer your question, but just curious.
Some people just don't like the process of putting the dough in hot DO. Some are concerned about the heat, some don't like the dusting flout that flies all over the place if you plop it in there Lahey-style.
And in my testing I found that a pre-heated dutch oven gives me much better oven spring and the crust seems to have a better texture to it as well so I always pre-heat the DO now. Yes, its a pain to maneuver the dough into a screaming hot DO, I just do it carefully and calmly and it works just fine.
hi, just curious as to why the D/O would be cold and heated later after the oven has come to temp. I always put it in as the oven is preheating. I know this doesn't answer your question, but just curious.
Thanks
Angelo
There have been many threads on this site where it was reported that a cold Dutch oven worked as well as a pre-heated one.
Some people just don't like the process of putting the dough in hot DO. Some are concerned about the heat, some don't like the dusting flout that flies all over the place if you plop it in there Lahey-style.
And in my testing I found that a pre-heated dutch oven gives me much better oven spring and the crust seems to have a better texture to it as well so I always pre-heat the DO now. Yes, its a pain to maneuver the dough into a screaming hot DO, I just do it carefully and calmly and it works just fine.