The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cast Iron Dutch Oven

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Netvet007's picture

Boule with Poolish PreFerment from Flour Water Salt Yeast

January 24, 2013 - 12:07pm -- Netvet007

I have started making bread from the book Flour Water Salt Yeast and am loving how they turn out.  Really delicious breads.  Highly recommend the book.  Bought an extra Dutch oven so I could make two loaves at once.   I've never had loaves turn out so nice.

jamesjr54's picture
jamesjr54

Made this today in my new Cajun dutch oven

120 g 100% hydration starter (fed night before)

202 g KAP202 semolina (fine)25 g rye25 g oat bran10 g salt300 warm waterMix all but SaltAutolyse 30 minKnead 10 min w/saltProof 2 hours room temp with stretch and folds at 30 and 60 minutesPre-shape, shape, and proof in refrigerator 2 hoursPreheat oven to 500f with Dutch oven insideTake loaf out during preheatBake 475F for 20 covered, 25 uncoveredNotes: this was very wet, 72% or so. Starter is so active it's proofing like IDY. Temp today is >85F. Had to put it in fridge to slow it down. Could have baked right out of fridge. It's delicious!
dmsnyder's picture
dmsnyder

Today I baked in the Lodge Combo Cookers for the first time. I debated what bread to bake and decided on the San Joaquin Sourdough. The results pleased me.



The boules weighed 510 g each before baking. The oven was pre-heated to 500ºF. When proofed the loaves were transferred to the shallow half of the combo cookers which were not pre-heated, scored, covered and baked at 480ºF for 20 minutes covered, then another 15 minutes uncovered.



Boules proofed



Ready to bake



Uncovered after 20 minutes at 480ºF



Out of the oven after another 15 minutes baking uncovered




Crumb


I'm happy to find that the Combo Cookers work well with smaller loaves that do not cover the base. I did shape these with a very tight gluten sheath, so, even though this is a pretty high hydration bread, the loaves did not spread when transferred to the Cooker bases.


David

smarkley's picture

Cast Iron Dutch Oven Question

August 2, 2010 - 2:09pm -- smarkley
Forums: 


Hello all... 


We would like to use our cast iron Dutch Oven for baking bread. The problem I see is, when we heat it up to 400+ degrees the Dutch Oven smokes a lot... we are using canola oil for seasoning the Dutch Oven, and I wonder if that is the problem.


Does anyone have suggestions on how we can fix this, so we can use the Dutch Oven for baking at higher temperatures? 


Sorry all for double posts.. I made a blog entry by accident :(


Thanks in advance... Steve


smarkley's picture
smarkley

 


Hello all...


We would like to use our cast iron Dutch Oven for baking bread. The problem I see is, when we heat it up to 400+ degrees the Dutch Oven smokes a lot... we are using canola oil for seasoning the Dutch Oven, and I wonder if that is the problem.


Does anyone have suggestions on how we can fix this, so we can use the Dutch Oven for baking at higher temperatures? 


Thanks in advance... Steve


 

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