MBMorgan Yeah, I hear you. My thinking is that as long as the temp of the lid stays well above 212°F, that should be sufficient. I'm guessing the radiant heat of the cover is not nearly as important as the heat conducted (with some convection and radiation as well) from the stone or CI bottom. I look at it like the cover just needs to be hot enough to avoid condensing the steam from the loaf. I could be wrong; I did make a mistake one other time. LOL.
I haven't ventured into high hydration yet; my oven is open and the SS bowl is cooling for maybe 30-45 seconds tops, depending on what dexterity and cool-mindedness I have at that particular moment.
I haven't ventured into high hydration yet; my oven is open and the SS bowl is cooling for maybe 30-45 seconds tops, depending on what dexterity and cool-mindedness I have at that particular moment.
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