07-20-2007, 02:04 PM
The whole point of the slow baking/low temperature (around 250F or about 110C) is to drive out the water, not cook the flour. For that reason, if the heat is too high, the crust will form, and the water inside will not be able to escape.
An open fire is likely much too hot, and a Dutch Oven (as we call an iron oven in the US) would need to be tended often to keep the low temperature, and tends not to allow much steam to escape. A dry oven, whether gas or electric should work fine. It will probably take 4 or 5 hours for the hard bread to dry out and be done.
An open fire is likely much too hot, and a Dutch Oven (as we call an iron oven in the US) would need to be tended often to keep the low temperature, and tends not to allow much steam to escape. A dry oven, whether gas or electric should work fine. It will probably take 4 or 5 hours for the hard bread to dry out and be done.
M. Demetrius Abicio
(David Wills)
Saepe veritas est dura.
(David Wills)
Saepe veritas est dura.
