The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cast Iron / stoneware bakeware

  • Pin It
Baker Frank's picture
Baker Frank

Cast Iron / stoneware bakeware

Hello All

I have had much better success with the boule and ovals I bake using cast iron dutch ovens resulting in a more pronounced oven spring and a crispier crust.

I dream of making a better baguette but so far the results have been modest. Has anyone had experience using either or both cast iron or stoneware bakeware to bake baguettes? If so, I would very much like to hear about your results.

Thank you,

Frank

FueledByCoffee's picture
FueledByCoffee

Yes, I make mini baguettes using a baking stone with a clay oblong topper.  same type of results are are referring too.

FueledByCoffee's picture
FueledByCoffee

you* are -- btw - If you look at my post in the artisan breads sub forum, grapeskin flour experiments, that demi baguette is baked under a oblong dome...

Darwin's picture
Darwin

I know a few folks use the oblong roasting pans and spray bottles to keep the steam near the loaves.  I would guess this works best when a large baking stone and roasting pan 'seal' fairly well.  Graniteware makes inexpensive roasters and might be an option.

Baker Frank's picture
Baker Frank

Thanks to all for sharing you thoughts and experiences.

Frank