The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New cast iron pot

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Martyn's picture
Martyn

New cast iron pot

I got a new cast iron pot today and baked a loaf in it; I am so impressed with the result :-)


 


mrfrost's picture
mrfrost

Beautiful loaf, and pot.


What size and brand of pot is that? Enamel inside?


Recipe?

Martyn's picture
Martyn

I got the pot from Morrison's supermarket in the UK. It's about 9 inch diameter and enameled inside. The best bit is, it only cost £19.99.


The bread recipe


500g strong white flour


1 tsp salt


1 tsp sugar


1 tsp fast rise instant yeast (bread machine yeast)


350g warm water


I combined all the ingredients and kneaded for 10 mins then left to rise. After an hour or so I stretched and folded until the dough felt tight. Left to rise again for half an hour then another stretch and fold and roughly shape into a boule. The dough was quite sloppy and flopped loosly into the pre heated pot. Baked at 200c for 30 mins with the lid on, then another 15 mins with the lid off.


The recipe is a combination of the one on the first packet of yeast I ever bought and the no knead bread recipe. I deliberatly made a high hydration dough so I could try out my new cook pot. I did a little dance around the kitchen when I took the pot lid off after the first half hour. I was even happier with the way the loaf just lifted out of the pot and hadn't stuck :-D

kolobezka's picture
kolobezka

Beautiful loaf, really!


Is your pot 9 inch diameter inside? and hight?


Did you proof also about 1 hour and half?


Thanks


zdenka

Martyn's picture
Martyn

Ok, I got my tape measure out. The pot is eight and a half inches internal diameter. Depth is three and a half inches from the inside of the base to the top edge.


Yes, proofing time would be about an hour and a half. I've learnt from members of TFL not to take too much notice of the clock; watch the dough and let that be your guide as to when it's ready for the next stage.

kolobezka's picture
kolobezka

I just saw a similar cast iron spot last Wednesday, almost the same measures, but was afraid it would be too small for 500g flour. My pyrex dish (that I use for cold start covered baking) have similar volume but but a loaf from 400g flour almost hurts the top.


One last question - how did you proof the loaf? It does nota look like a banneton... (my banneton is  bout 9inch diameter, so I am looking for another possibility - to fit the pot)


Thanks for help!


zdenka

Martyn's picture
Martyn

I have the same experience with a glass pyrex casserole dish, my loaves used to touch the top. The cast iron pot has a higher dome to the lid and clears the top of the loaf. I have one in the oven right now on my new pot, this one has not touched the lid either.


As to proofing, I just stertch and fold until I can feel a resistance in the dough, then put it back into the bowl I mixed in with a bit of oil wiped round the inside. My dough is so loose it doesn't really hold it's shape. When I drop it into the pre heated cast pot it sizzles and flops out to fill the whole base of the pot. Shaping in a banneton would be a waste of time IMO. If you watch the New York Times no knead bread video on Youtube, Jim Lahey just throws his loose dough into the pot. If you've not seen that vid it's well worth a watch.


http://www.youtube.com/watch?v=13Ah9ES2yTU

Martyn's picture
Martyn

Here's my first pot loaf cut open, it tastes fantastic!


 


bakinbuff's picture
bakinbuff

I don't have a Morrison's really close to me, but maybe I can swing by and get one sometime.  I have wanted a decent cast iron pot for some time, but don't want to spend a ton.  Is it Morrison's brand?   Beautiful loaf of bread, by the way!

Martyn's picture
Martyn

It had a Morrison's sticky label on it, but there is nothing to identify it as Morrison's now it's washed off. I guess it's just a generic pot that the retailer puts his own brand on. I'm seriously thinking of going back to get another; two loaves is better that one :-)

Doughtagnan's picture
Doughtagnan

and a good price on the cast iron pan, I always bake my sourdough loaves in a similar (but more reassuringly expensive) Le Cruset and I always pop the dough on a piece of non-stick baking parchment to lift in/out of the pan. Cheers  Steve