You need to get this book for the fabulous illustrations on how to do each of the techniques for these breads. Another one of my favorites from the book is the Pain au Bacon. Yes, bacon! The Lodge ones aren't expensive I think you "need" one Yvonne. Ideal size is around 3. This makes the breads taller and not as wide. There are low cost enameled cast iron pans and they are often on sale.
Look for Bella or Martha Stewart on sale at Macy's. There are many other Chinese imports as well, selling for a fraction of the price of Le Creuset, and of comparable quality. Just look for good workmanship well enameled, for instance.
Can you do this without a dutch-oven? All I have is heavy metal bread pans. You can do a baking stone with a stainless steel bowl placed over the loaves if you like.
Otherwise, you will need to create a steam oven. You can use any large pot with a lid. I use an old slow cooker insert and have used my large soup pot. Hi Karen, just wanted you to know I made a smaller version of this bread last night, and it turned out really well. I really liked the long proofing time, as it meant I had dough ready to shape and bake after work, much quicker than doing left to proof in the fridge.
The result was chewy-crusty, and quite flavoursome. Thanks for a great recipe, will definitely use this again. Please excuse me for commenting on this so late. Forkish's book really is one of the best, isn't it?
