The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


MaryM's picture


Please can anyone tell me what a "Dutch oven combo" is? I have ordered a copy of Tartine Bread today and look forward to reading it, but have come across this phrase in various posts and reviews relating to the book. It is not something I have come across on this side of the pond (UK)!

sheffield's picture
sheffield (not verified)
MaryM's picture

Many thanks for that!

longhorn's picture

That is the unit feaured in the book!

vnfink's picture

The Lodge is the one he uses but he mentions that any heavy dutch oven will work.  I have successfully used a Le Creuset dutch oven.  The aparent advantage advantage of the Lodge is that you put your dough in the frying pan part (the lid) and put the pot part over it.  In a regular dutch oven you have to gently put the dough into the deeper pot and put the lid on top.  I have not found this to be at all difficult.


rhomp2002's picture

Lodge Logic Double Dutch Oven with Casserole Cover.  The advantage for me is that with a small oven I don't have the luxury of using the type of Dutch oven that has the skillet handle.  Instead it has handles on each side.  I can stack the top and bottom offset and easily lift off and I can also use the top and bottom as if they were baking pans.  Works great with either part as the lid and does not take up a lot of room in the oven.  With the Tartine bread I use the lid as the bottom pan where I put the bread and use the pot part as the lid.  This leaves more of the bread open to baking in the last half of the process to get better browning and it makes it easier to take the bread out without reaching down into the hot pot.

longhorn's picture

The double dutch oven looks good. It is a bit taller than the combo and the same diameter and might let you put two in the oven at once which would be nice.

I found it online for $30!


Daisy_A's picture

Hi Mary,

I had the same thing. I think we are not used to that term in the UK.

Great news is that several stores in the UK now stock Lodge. Worth Googling to get a sense of the best prices. However I realised belatedly after seeing some pictures that I had a Le Creuset set with deep casserole and frying pan with integral iron handles and a black interior. They were also designed to be used either together on one on top of the other. They were called something different, however. Regret I can't remember what.

With regular Le Creuset you would have to change any black knobs for metal to go to highest oven heats and it can stain the enamel. 

I've also used the casserole bit of my set over an oven stone. Heated it on a higher shelf then just lowered it over.

Best wishes, Daisy_A

MaryM's picture

Many thanks everyone. Now I know what it is I can start improvising!

NotHungryJustGreedy's picture

I just treated myself to the Tartine book for my birthday, I had no idea I would need a Dutch oven combo cooker but it does look like fun!  Having just googled for it, the cheapest I can find it in the UK is about £65 (whereas Amazon in the US has it for a mere $34.99 - I could cry!).  I was wondering what improvised alternatives anyone has come up with that work?  Thanks!


alsabakin's picture

I googled-up dutch ovens and found prices like £60 each. (I can make a lot of bread for that kind of money! ) Now I use a shallow roasting tin, with a domed lid, and that does the job superbly. The roasting tin was only a few pounds sterling  when bought from a local Asian cookware shop.  I would still like to buy a shallower bottom tin though.

Ifound the book "Tartine" a little disappointing, although the discussion on steam baking the loaf made it worthwhile.

Chad's love affair with natural ferment put me off too. Maintaining that ferment is a pain in the rear unless you are using it to bake several times a week. For me, proper bakers yeast is the best for taste and is less trouble.

leavenguy's picture

I know they are not cheap in the UK but they are good. It's a great way to bake. It does slightly stick in the throat that they are $35 in America but then it's a heavy beast to import. It can be used for things other than baking. It's a great casserole dish if you need one.