The 2-1 combo 3.2 Dutch oven will work fine! I have made many bread recipes over the years with similar proportions, using exactly that Dutch oven for one of the two loaves using recipes with 2 or 2+ times the flour called for in this recipe.
When I do it, I always turn the dough onto a sheet of parchment before dropping it into the hot Dutch oven. The edges of the parchment may turn quite dark, but I've never had a problem. It makes the bread that much easier to remove. ;o)
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When I do it, I always turn the dough onto a sheet of parchment before dropping it into the hot Dutch oven. The edges of the parchment may turn quite dark, but I've never had a problem. It makes the bread that much easier to remove. ;o)