Re:The Food Lab: The Science of No-Knead Dough (2011)
by ouid on Monday May 15, 2017 @05:16PM
(#14345194)
It did, for at least one of the commenters.
However my theory is that the dough itself conducts heat better the denser and wetter it is. The bottom of the dutch oven transfers the heat very quickly, but also right at the beginning, when the dough is densest and wettest. by the middle of the cooking time, when the dough is likely to burn, it is actually the coldest part of the pot.
However my theory is that the dough itself conducts heat better the denser and wetter it is. The bottom of the dutch oven transfers the heat very quickly, but also right at the beginning, when the dough is densest and wettest. by the middle of the cooking time, when the dough is likely to burn, it is actually the coldest part of the pot.