Baking in a tagine
Hi everyone — I had some leftover dough from some focaccia and thought I’ld try baking it in my small tagine. Baked loaf weighs 1 lb 5 oz. I let the dough rise the second time, pre-heated the tagine in a 400 degree C oven. Placed the proofed dough in the tagine, put the lid on and continued baking at 400 degrees. After 10 minutes I removed the lid. The tagine provides a moist environment allowing good oven push. Love my Emile Henri tagines!
Source: Fresh Loaf