- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cast Iron Dutch Oven Seasoning
Posted on 12/13/18 at 5:54 pm to hungryone
Posted on 12/13/18 at 5:54 pm to hungryone
So, you are making no-knead dutch oven bread? I've been doing a lot of that lately.
I have a cast iron dutch oven that had a little smell, so when I store it I ball up some newspaper and put the top on and it removes some of the smell.
I have a cast iron dutch oven that had a little smell, so when I store it I ball up some newspaper and put the top on and it removes some of the smell.
1
Posted on 12/13/18 at 8:27 pm to Sailorjerry
I’m not making true no-knead; I do a mix/autolyse, then 3-4 stretch & folds over a couple of hours. Bulk ferment, then shape & rise another 3-4 hrs, depending on ambient temp. Three loaves mostly white pain au levain & six loaves of 2/3 whole wheat bulk rising right now.
Posted on 12/14/18 at 8:44 am to hungryone
Yep I'm an autolyse first then stretch and fold during my bulk fermentation. Shape the loaves then rise in the fridge overnight and bake first thing the next morning. Baking 2-4 50% whole wheat loaves a week. I've been using the Tartine Bread method as a guide with great results.
Posted on 12/14/18 at 9:22 am to Trout Bandit
I have been incorporating chunks of sharp cheddar and chopped jalapenos.........delicious!
Posted on 12/14/18 at 10:58 am to LEASTBAY
Flax. Whole foods has it.
This. You don't want a high smoke point when seasoning, only cooking. Flax is the best. Why? Science.
it's a long post. but there's a ton of info in here.
This. You don't want a high smoke point when seasoning, only cooking. Flax is the best. Why? Science.
it's a long post. but there's a ton of info in here.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News