gday again.

not sure if the topic description is worded correctly. cooked a few dampers in my time, but after looking at the breads/dampers here, mine are no where as good as on this site.

i notice a lot of the cooked breads appear to have a "floury" covering on the top. do you dust with flour before/after or just prior to the bread/damper being cooked.

hope this post makes sense

cheers - jack

Didn't see this until just now!

I'm not big on Damper but I can say that with bread, you just dust it before going in the oven & it will look dusty when it comes out.

Cheers, Mick.

thanks mick, will give it a go

cheers

The way I do a damper Jack, after I've mixed my dough is to tip it out of the mixing bowl into my hands which I've covered with plain flour, pat it into shape covering it with flour and put it into my pre heated oven. The result (hopefully) is a nice golden loaf, the flour gives it a good crust, what doesn't brown is the dusting you see.
You ask about a CI loaf tin, I have one but prefer to use a spring-form cake tin for damper or cakes, IMHO more versatile and easier to handle.

pd  

thanks bbc and pd - will be having a crack at it tomorrow in my new camp chef oven  :D