Re:The Food Lab: The Science of No-Knead Dough (2011)
by kwillets on Monday May 15, 2017 @04:06PM
(#14344677)
Porcelain is a big part of it.
Baking stones are designed to balance specific heat and conduction so that you don't just end up with a burnt crust on a ball of raw dough.
I couldn't get the recipe to load -- is the loaf put into a hot pan, or is the pan heated with the dough? In the latter case the whole cooking process is slowed down to allow the dough to rise a bit extra before it starts cooking.
Baking stones are designed to balance specific heat and conduction so that you don't just end up with a burnt crust on a ball of raw dough.
I couldn't get the recipe to load -- is the loaf put into a hot pan, or is the pan heated with the dough? In the latter case the whole cooking process is slowed down to allow the dough to rise a bit extra before it starts cooking.