The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question re use of Staub Cocotte for baking bread

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Mira's picture
Mira

Question re use of Staub Cocotte for baking bread

I bake bread by first placing a pan of water on the bottom oven tray, then I place my bread on a floured pan and I spritz water into the oven a couple of times in the first few minutes.  I start with a hot oven 475F then turn down to 450F.


I'm wondering about using my 5qt staub cocotte.  I've read about baking no-knead bread in a cast iron pot, so can I also bake my sourdough bread (definitely kneaded using S&F method) in my staub, with the cover on?  By using my staub, would that replace my pan with hot water and my water spritzing? Would I have better results with my bread? Would it make a difference?  And because I'm starting out with such a high temperature, would I need to pre-heat my staub before placing my bread inside?


thank you,


Mira

mrfrost's picture
mrfrost

Yes, a cocotte, dutch oven, inverted bowl on a stone-anything that will hold in steam, will all work very well.


No additional steam or water is required. All necessary moisture will come from the dough itself.


Many, threads here on the matter. Search for "dutch oven", "magic bowl", etc.

ehymes's picture
ehymes

Just a note to say that I have succesfully used a Le Creuset and it worked just fine.  But then I was in a store, don't remember which, and found a 5qt cast iron dutch oven and bought that.  I also have my dough on  a sheet of parchment paper that lowers right into the pot and can add a tablespoon or so of water OUTSIDE OF THE PARCHMENT and then put the lid on.  The parchment also makes it easier to get the finished bread out.


Good luck with your baking.


Ed

ehymes's picture
ehymes

Forgot to mention  that I do preheat!