I'm beginning to see what you mean. "Bake covered at 450 for 30 minutes, then lid off for 15 minutes, then out on the baking stone for 10 minutes, then 5 minutes with the oven off, then 5 more minutes with the oven door ajar." Sheesh...hungryone wrote:RLB seems like a nice lady, but I find her recipes & instructions overly fiddly & complex.
This is turning into a strange little odyssey: learning about seasoning-- and already re-seasoning-- cast iron before actually cooking in it; dissecting Mark Bittman/Jim Lahey videos online; figuring out how to get some loft and oven spring and good crumb from whole grain doughs; resisting the urge to scavenge flea markets for vintage cast iron pieces to restore.
I did, however, manage to put out something edible that didn't stick to the DO. A little parchment paper worked. I'm going to play around with the hydration and the VWG, and see if I can improve on it.