Stefan Essen <essen.stefan@telia.com>
Sat, 15 Jul 2006 09:54:01 +0200
v106.n028.6
They say you start with dough in a cold baker in a cold oven.
Would't it better resemble a "real stone oven" if the clay baker was
fully heated up first and then the dough is put in??
Experience anyone?
Stefan