The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cast iron

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kgreene's picture

Cast Iron bread pans that stack, general recommendations?

December 4, 2009 - 1:13pm -- kgreene

I'm trying to decide on what cast iron bread pan to get and in addition to other recommendations, I'm specifically trying to find out if anyone has either of these and if they stack.  I have limited space in my kitchen so I would like to be able to store them as efficiently as possible.  I also think I'd prefer one that's larger but it's hard to tell whether the measurements are the internal or external ones.


If anyone has any comments or recommendations about specific brands of cast iron bread pans I'd like those also.  

SulaBlue's picture

One-Day Bread/Cast Iron suggestions?

March 23, 2009 - 6:12pm -- SulaBlue
Forums: 

I remember some time ago seeing a picture of bread that had been baked inside a round dutch oven. I'm a bit short on baking supplies (One loaf pan, one pizza stone) and, quite frankly, very new to baking bread. I have two seed cultures going - one rye, one spelt, but how healthy they will be remains to be seen. In the meantime, I am itching to make some bread!

Noodlelady's picture
Noodlelady

Sourdough and Garlic Sourdough

Sourdough and Garlic Sourdough

This past weekend I baked 4 loaves of sourdough; 2 plain and 2 with roasted garlic. The 2 garlic breads (middle) I baked on my stone and the other two I baked one at a time in my cast iron dutch oven. I'm used to baking in my dutch oven with coals from a wood fire, but I wanted to try it in my home oven since reading all about it here on The Fresh Loaf. I baked them about a half an hour with the lid on then about 20 min with the lid off. The texture of the crust is a bit crunchier than the ones baked on the stone, but otherwise not much difference.

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