The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking in Cast-Iron

  • Pin It
kdwnnc's picture
kdwnnc

Baking in Cast-Iron

I want to bake bread in a covered round cast-iron pot/dutch oven.  How would I do this?  Do I preheat it with the oven, turning the risen dough into it? Do I let the bread have its final rise in it, and then put it in the oven?  Thanks for any help, the sooner the better! 

mrfrost's picture
mrfrost

In the original recipe, the dutch oven is pre-heated to very hot. The completely proofed dough is then gently plopped into the hot pot(dutch oven).


http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html

LeadDog's picture
LeadDog

I have done breads both ways in my cast iron.  Most of the time I preheat the cast iron in the oven then turn the dough out into it.

fdimeo's picture
fdimeo

Hi


I am new to baking in a pot, & wonder if you could help me:


Following the instructionsfor the pot, I (stupidly) coated it with some veg oil.  Of course, I could not bake in that! Ended up just dumping the dough on the stone.


Does one just dump the risen dough into the pot with no "pot preparation"?


Thanks in advance, I appreciate any instruction,


Sylvia


 

jp's picture
jp

I always bake my first loaf of bread in cast-iron and/or in my clay pot (Romertopf) in a cold oven : beautiful results each time (so I wonder : why wasting gas in preheating ???) and then when my bread is baked I bake the others on my bread stone since the oven is very hot at that point. Saving quite a bit of fossil energy that way.


Each dough resting in its banneton for an hour or so (depend on temp) after a night in the frige is drop in the cast-iron in a cold oven.

Dragonbones's picture
Dragonbones

I preheat my Lodge Double Dutch Oven to 250C for a full hour, while the loaf proofs in a round cane banneton (brotform) dusted in a 50/50 mix of regular and rice flour, covered. When the loaf has risen only 50-60% I place a 60-cm-long (2') piece of oven paper atop it, put my hand or a thin cutting board or cardboard circle atop that and gently invert it, slowly removing the brotform. I slash, then using heavy, double pot holders, remove the dutch oven from the oven and place it on a good hotpad, closing the oven. I open the lid and set that on another hot pad. Then I gently lower the slashed loaf into the dutch oven, quickly replace the lid, trim the excess oven paper away with shears, return the dutch oven to the oven, leave the oven on max for 5 minutes, then turn it down, if desired, to a slightly lower bake temperature.


The combination of NOT letting the loaf proof to doubled in size plus a very hot oven and cast iron container give me the best oven spring.

jeremiahwasabullfrog's picture
jeremiahwasabullfrog

I've found that without preheating, you generally get better oven spring, and the crust is different.


Main problem for me is I find it sticks terribly if it goes in cold cast iron. Not sure why.

subfuscpersona's picture
subfuscpersona

*don't* preheat: 2


*do* preheat: 2


both ways: 1


? toss a coin ?

shuttervector's picture
shuttervector

Check the little knob that is on the lid. Manufacturer advise against using the lid in such a super hot oven. I unscrewed min and bought a little compatible steel hook at Home Depot so I could lift off the lid. I have found that the trickiest thing is to do the "plop" into the pot. Sometimes it just lands off center. Don't worry about it. The suggestion from a poster about cutting the excess parchment paper is very important if you use parchment paper. It will burn and sometimes catch on fire in the oven so you want it inside. You can also spray the pot and/or the parchment to reduce sticking. Protect your extremities. I have burned my arms twice in an instant.


Dorothy shuttervector@gmail.com

kdwnnc's picture
kdwnnc

The handle on the one I will use is also cast iron, so I won't have to worry about that!

BeckyColeman's picture
BeckyColeman

I now only pre-heat my cast iron casserole dish with lid for 15 minutes.  Then I put in the dough which has been dumped out of the mixing bowl onto a sheet of silicon non stick paper.  I just pick up the paper and dough carefully and put it into the casserole and replace the lid quickly.  I cook the bread for 30 minutes and then remove the lid for another 10 minutes.  I then turn off the oven and cook for another 5-10 minutes.  I did not find that shortening the pre-heating time and the end of the baking time made any difference to the finished loaf but must be saving me money.  I have a newish oven which is very efficient.  You will to test your oven to see if this works for you.


Happy Bread Baking!

kdwnnc's picture
kdwnnc

Thanks to you all!  Now I just have to decide whose advice to follow :-)

mrfrost's picture
mrfrost

Here's a thought; choose one recipe at a time, and follow it.


It's only confusing it you choose to let it be so.


Good luck.

bnom's picture
bnom

Last month I took advantage of my double oven to conduct comparison test of baking in hot/cold cast iron pot.  Here's the link:


http://www.thefreshloaf.com/node/16588/side-side-comparison-loaves-baked-cold-start-v-preheated-oven-photos


Based on my results, I'd say preheat the cast iron pot..

Aussie Pete's picture
Aussie Pete

Hi There,


I thought Mr Frost had the best advice. That's what this site is all about, sharing ideas and methods.


BTW..............I don't have a dutch oven as such but use a covered caserole dish. I have never baked starting with a cold oven but I have used both a preheated hot caserole and a cold caserole dish using the New York times "no knead" bread dough.


To me there was not a lot of difference in flavour or appearance. Experiment and have fun finding out.


Cheers...............Pete.

AW's picture
AW

First one that way too, Pete. Good advice from you too! :)

Islandlakebaker's picture
Islandlakebaker

I am going to have to review the above.  Stopped using my cast iron for baking bread as I always ended up with a overly browned... well lets call it what it was, a burnt bottom.  My cast iron well seasoned by a friend that owns a restaurant, he "cooked" it several times in his chicken broaster!!!  Such wonderful cook ware... just never got it right for making bread.  Bought the La Cloche and have terrific results so have been hesitant to try the cast iron again.


Greg

Aussie Pete's picture
Aussie Pete

Hi Greg,


Could you have had your pot too hot or maybe try placing your pot on a shelf lower in the oven to stop the burning.....or maybe both..........just some ideas for futiure loaves.............Cheers...........Pete

Mebake's picture
Mebake

Bottom Line:


- Use Pre-heating with slack / high hydration dough To prevent spreading of dough while oven heats up.


- Use Cold Oven with sturdy firmed up dough, or use preheating, don't have to worry about spreading here. You just have to bake the dough somewhat underproofed, as it will proof with the heat of the oven.


 

subfuscpersona's picture
subfuscpersona

Quote:
Use Cold Oven with sturdy firmed up dough, or use preheating, don't have to worry about spreading here. You just have to bake the dough somewhat underproofed, as it will proof with the heat of the oven.

Even when working with a firmer dough (ranging from 67% to 72% hydration), I don't get good oven spring unless the cast iron pot is thoroughly preheated.


Perhaps there are additional considerations besides the dough hydration?


 

subfuscpersona's picture
subfuscpersona

I've been (re)exploring baking bread in cast iron cookware. I have a gas oven (heat source from the bottom) but the cast iron dutch oven needs to be on the 2nd-from-the-bottom rack in order to give me room to manuver the pot and lid. I preheat the dutch oven and lid and bake at 450 - 460 F. The high heat gives good oven spring but does burn the bottom of the loaf.


Here's my solution: I scatter a thin layer of coarse corn grits on the bottom of the pot right before I put in the dough to bake. This provides a buffer for the bottom heat and prevents scorching the bottom of the loaf.


Following a suggestion given on TFL, the dough has a final proof on parchment paper. This gives me a sling to lower the dough into the hot pot.


LOAF AT END OF BAKE



CORN GRITS ARE BURNT, NOT THE LOAF



 

Islandlakebaker's picture
Islandlakebaker

Your corn grits look better than my bread!!  Your loaf looks beautiful.  Was baking at 450, second shelf from the bottom, preheated cast iron... no grits though.  Ended up cutting the bottom off my loaf and feed to the birds and squirrels, (they love me around here).  Will give this a try again, grits and maybe move up a bit in the oven.


Thanks everyone.  I appreciate you all and this forum greatly.


Greg

subfuscpersona's picture
subfuscpersona

I'd like to note that I am *not* using a cast iron dutch oven to bake bread that uses the original New York Times recipe. The NYT recipe is a high hydration (80%) dough which uses commercial all-purpose white flour 0R commercial bread flour white flour, a small amount of commercial yeast and a poolish.


The bread shown in my photo is a dough at about 72% hydration. Flour (at a bakers percentage of 100%) is 85% commercial (unbleached) bread flour and 15% whole wheat flour. It uses a sourdough starter. The dough is significantly firmer than the classic NYT formula.

BadRabbit's picture
BadRabbit

It's also important that if you use an enameled dutch oven (e.g. Le Creuset) that you get it extremely clean before putting it in the oven at high temps. If it has anything on the exterior, it will permanently stain.


I learned this the hard way. My Le Creuset stays on top of my stove at all times and so it occasionally may get hit with a stay splatter of oil or sauce. I wiped it off before using it for bread but apparently did not get it fully cleaned because now the outside is polka dotted with stains.

mikeinnyc's picture
mikeinnyc

Does anyone have a preference? is there a notable difference in the results from one to the other? I have a cast iron pot but am considering getting a clay baker as well. Thanks

Zenith's picture
Zenith

I have used cast iron (not enameled but well seasoned), a Romertopf (unglazed clay) and a La Cloche (finer clay and maybe glazed, don't know).  Both the cast iron and La Cloche were preheated before baking, but the Romertopf instructions said to use it in a cold oven after soaking it in water.  Of all methods, the preheated La Cloche gave the best results when using the same recipe in each -- huge oven spring, lovely crisp crust and dependably cooked all the way to the bottom without any burning.  I recommend it highly.

Islandlakebaker's picture
Islandlakebaker

Like Zenith, I have the most wonderful results with my La Cloche. It is unglazed and I never presoak, preheat yes, always.

I bought two longs and am going to buy two of the rounds shorthy. I believe it has made my baking way more consistant and consistantly with terrific results.

Have used cast iron and from the previous threads, I did not use correctly by adding in the coarse ground corm meal and burned my bread.

I am just one of those that when I find something that works for me I tend to stick with it.

Greg

Janknitz's picture
Janknitz

I use a clay baker similar to (but far less epensive than) a La Cloche.  I preheat the lid only, and do my final proofing in the base.  I was skeptical about not preheating the entire baker at first, but it works great.  This gives me consistent, excellent results with amazing oven spring.  And I do not have to try to place my fairly high hydration doughs into a very hot base.