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I bought some really cheap saltillo (basically just clay) tiles at Home Depot a few weeks ago for bread baking, and they've worked out pretty well. They were something like $1.50 each and two nicely fill my oven. They're not as nice as a real cloche oven but they've greatly improved my baking. Anyone still cooking on a baking sheet really should hit up the local building supplies store and grab some (unglazed!) ceramic tiles, its a huge leap in baking quality for cheap. Just make sure to thoroughly wash and then season the tiles with olive oil (basically just rub oil into the tile until it stops absorbing it, then bake it for a few hours) before you use them. Are there any good rule of thumbs out there for how deeply and how many times you should slash your bread?
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Nov 20, 2012 21:34
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I have a friend coming for thanksgiving with mild gluten sensitivity. Ive read sourdough can be ok for mild sensitivity, but I don't have time before Thursday to make a starter. If I do a regular artisan loaf and just let it rise in the fridge for two days will that have the same effect?
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Nov 21, 2021 07:52
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On further research I'm just going to make a regular boule for stuffing and get some gluten free flour to make a separate bowl of stuffing for her
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Nov 21, 2021 20:08
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