Forum Discussion
SWMO
Mar 01, 2014Explorer
I've seen that, but I have a lidded DO that size. That would be my choice if not for that.
I make a 12oz flour loaf in a 2qt DO which is an 8". It's about the right size for us.
A tip that works for me, I mix a new batch of dough when I bake one. I mix it until it's fairly smooth and put it in the frig. When I need a loaf I just let if warm, punch it down, heat the oven and DO, cover and bake.
I'll trade you a predicted ice storm for your snow.:B
I make a 12oz flour loaf in a 2qt DO which is an 8". It's about the right size for us.
A tip that works for me, I mix a new batch of dough when I bake one. I mix it until it's fairly smooth and put it in the frig. When I need a loaf I just let if warm, punch it down, heat the oven and DO, cover and bake.
I'll trade you a predicted ice storm for your snow.:B
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