Interesting idea. It would certainly help some of us avoid complicated/dangerous steaming apparatuses. I looked on the Reynolds website and their oven bags are not intended for temperatures above 400 degrees Fahrenheit. I wonder if other manufacturers make high-temp tolerant ones.
I don't usually bake any free-form loaves. I barely have time to bake enough pan-loaves for our sandwiches. But now, I want to try that just because of how crazy it sounds! Thinking to self: It's been a while since I enjoyed a crusty boule, maybe tonight...
This is a really great idea!
How hot was your oven? Is the bag safe to use in temperature as high as 520F/270C?
I borrowed this photo from someone's post at another website. And the recipe is mentioned here, in Portuguese with no indication of temperatures.
http://paorustico.com/2014/06/01/pao-misto-de-trigo-e-centeio/
Wow, that is something.
Interesting idea. It would certainly help some of us avoid complicated/dangerous steaming apparatuses. I looked on the Reynolds website and their oven bags are not intended for temperatures above 400 degrees Fahrenheit. I wonder if other manufacturers make high-temp tolerant ones.
http://www.thefreshloaf.com/node/7254/sourdough-xfiles
...sounds to me that the dutch oven would certainly be the way to go. I'm contemplating either a 5 (5.5qt) or 7 qt DO made of cast iron.
I don't usually bake any free-form loaves. I barely have time to bake enough pan-loaves for our sandwiches. But now, I want to try that just because of how crazy it sounds! Thinking to self: It's been a while since I enjoyed a crusty boule, maybe tonight...