From: riburr@shentel.net   
      
   riburr wrote:   
   > Steve Peek wrote:   
   >>   
   >>   
   >> A stone in the oven is a wonderful thing! It helps regulate the heat and   
   >> prevents the oven from cycling so much. I may have to have one of   
   >> those. I   
   >> currently use fire bricks wrapped in foil for the oven and the grille.   
   >>   
   >   
   > I'm gonna bake the bread in a Dutch oven on top of the woodstove we use   
   > to heat the home. Temp. in the pot will reach 350°F, easily. I can get   
   > it to 400°, but the house gets uncomfortably warm, unless it's in the   
   > single digits outside (which can happen on a cold, early morning). The   
   > heavy pot lid will let steam accumulate, which is supposed to be good   
   > for developing a crust.   
   >   
      
   First attempts at sourdough bread in the Dutch oven atop the woodstove   
   were failures.  First attempt was a boule. It rose minimally, that is to   
   say it stayed pretty flat.  It had excellent flavor, but the bottom was   
   burned and the crust looked like a shiny amber glaze.  Might make a good   
   clay pigeon for target practice.   
      
   The 2nd attempt was a short baton.  It seemed to rise a little, had   
   better crust, and didn't burn on the bottom.  But, this thing had all   
   the softness of a baseball bat.  Food for the birds anyway.  Will keep   
   trying....   
      
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