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Soft Fluffy Bread
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Hi I have been recently experimenting with cooking bread in an old cast iron casserole dish (with the lid on for ~ half of the baking time) it definitely makes the crust softer (as requested by my kids).
I am using an old le Cr@&£t which had chipped enamel, which I wanted to repurpose. I line it with baking parchment and just pop in the dough for the final prove. My 22 inch casserole is good for about 500g loaf. I recently tried 800g and end up with a cylindrical flat top loaf; as the lid constrained the loaf. Still had a soft crust, though.
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