Bread can generally be baked in any pan, sourdough is no exception to this. Baking it in a covered dutch oven seals in moisture and keeps the crust from hardening, allowing maximum oven spring. You can achieve a similar effect by putting a pan of boiling water in the bottom of your oven for the first half of baking.
There's no reason you can't use a loaf ...
curcumin (the colour compound in turmeric) is broken down by UV light. If the stain is the main issue here, leaving the mortar outside where it can receive sunlight directly (without going through a glass window) may be enough
In addition to @GdD's answer, using pan of boiling water you can even bake the bread on a baking tray (or a pizza stone if you have one). Make sure the bread is shaped well to avoid it spreading too much.
From this website:
What does mesh size mean?
Figuring out mesh sizes is simple. All you do is count the number of openings in a one US inch of screen. The number of openings is the mesh size. So a 4-mesh screen means there are four little squares across one linear inch of screen. A 100-mesh screen has 100 openings, and so on. As the number ...
With Duarte's help, I found the plates are:
Raised edge plate
The divided scoop plates.
High sided plates.
Hi Lo plates.
Inner lip plates.
There are also lipped edge plates, but it doesn't always satisfy the requirement of food not going off the edge.
It is not typical for the heating to be that uneven in a slow cooker, it sounds like it is broken. If it's less than a year old send it back and get a warranty replacement!
If it's not under warranty if it was me I'd take it apart and fix it if I could, they aren't very complicated. I'd either fix it or replace it rather than try to use it because one of ...
Any pot with lid will work as well or better than a dutch oven. As long as it can hold the dough and is oven-safe (no plastic parts, but almost all glass lids are oven-safe). There are a lot of myths in baking. The hot dutch oven myth is one of the most persistent. In reality you can use any lidded pot (no need to preheat it) and you can even start baking ...
I did this same thing, and came across this post, and successfully got it out without damaging either jar.
I did same as OG poster - placed all in freezer so water in inside jar froze (obviously would need to be filled w/ water in first place, which mine was as I was also weighting down sauerkraut...). Removed from freezer, let sit at room temp a while, then ...
I've been cooking pasta (successfully) for nearly 40 years and I'm here to tell you that you don't need a boiling pot of water to cook pasta to perfection. You can start it in cold water and you don't need all the water that many espouse you need.