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Thomas Pot

Halfers

Finger Flapper
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Just for clarity sake, as the link in my previous post didn't bring up a preview pic, this is what I use for bread. Pre heat it in the oven to make it nice and hot and put your formed dough in it. Only really good for hand formed loaves as a bread tin won't fit in it. I'm going to try using it for potatoes at some point.

1579858261029.png
 

Halfers

Finger Flapper
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Messages
1,731
Better design for putting in the dough than the deep Le Crueset I use
The base is only an inch or so deep, but I usually transfer the dough out of the banetton onto a floured flat baking tray and slide it off into the base. Dome on and in the oven. I've broked one dome in the past when I knocked it against the top of the oven. I imagine doing that with a Le Creuset would more likely destroy the Oven :p
 
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