April 25, 2011 - 1:37pm
Lodge Cast Iron Loaf pan vs Clay Loaf Pan
I have been milling my own wheat and making bread for a number of years...however, I'm still in search of the "perfect loaf pan." Smiles!! I have been using Dough Makers loaf pans...but, would like some info/opinions on using Lodge Cast Iron loaf pans and Romertopf Clay loaf pans. I love the crispy crust on my "free-form" breads...but, my family prefers a soft crust on our daily sandwich bread.
Thanks for any opinions...
~Holly
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My favorite pans to make sandwich loaves in are the Lodge cast iron ones I have.
I never knew they existed because you can't buy them in stores. Have to order them from the factory. I bought 2 when I did learn about them as I love anything cast iron and as soon as I used them my glass pans and metal pans became history.
The crust comes out very soft and evenly baked all the way around. They are essentially care free. Came pre-seasoned and every time I bake I grease them with some fresh butter so they season while baking. Loaves pop right out of them and no need to wash afterwards.
They are 'pricey' when compared to other bread pans. I think I paid 16.00 each and then shipping is a lot due to the weight. I do not regret having spent the extra money for them.
I also have a Romertopf and I alternate between making my loaves in different 'cookers'. My family was finicky in the beginning - having to make a change to something new....but I don't get any complaints anymore because they love just about anything I bake and my bread is all there is in our house!
Good luck!
Thank you for taking the time to write all this out. I think I will go with cast iron. Yes, I know I can get them on line from a Tennessee outlet store.
I will probably get a couple of the clay bread bakers, also. I just love using my clay cooker for making meals...I'm sure the bread will be great, also.
Smiles!
The clay baker comes in 2 sizes. My first was the 109 one that is larger. It is big and the loaves I make didn't quite fill it so I bought the smaller model, 110, and I like it better for my smaller loaves. Actually I like having both sizes for when I do make larger loaves.
http://www.romertopfonline.com/clay-bakers/
While on the topic of bakers....just to let you know if you don't already - cast iron dutch ovens work great too. In fact I have been experimenting with them for the past week and I think I like them better than the clay baker....Seem to hold the moisture in better and the cast iron conducts the heat more evenly....
I started reading about them here:
http://www.thefreshloaf.com/node/20746/hot-versus-cold-dutch-oven-baking-experiment
The Lodge combo cooker is large and heavy. Has about a 9" base. It is good for my larger loaves. I also have a 2qt La Creuset combo cooker that I prefer due to the handle (Long sauce pan handle) and it is lighter. My smaller loaves (500-700g) fit in it perfectly and I like that the sides of my loaves do touch the sides of the pan.
Have fun :-)
Thanks for the info!!
What size are the pans and what would be the web address. I think Lodge is available on the web, would it be the same do you know? They offer a bread pan, wonder if this is what you bought?
Thanks for your info, Jean P. (VA)
I listed the size of the pan a couple of replies below this.
I did find them online. I just did a search for Lodge bread pans. In the search their warehouse location popped up and I gave them a call and the pans were sent out the same day....
I ordered the Lodge combo cooker off of Amazon - no shipping fee!
Good Lucj
They also have them on Amazon - :)
The ones on Amazon aren't Lodge. That is where I began my search when I first found out about cast iron loaf pans. Somehow I found out about the Lodge ones that are supposed to be better constructed than what Amazon has....can't remember where I read it but I know I read it somewhere....has slipped my mind with a lot of other stuff :-0
Are these made in the USA? Is the depth only 2+ inches? Thanks!
Lodge - made in the US.
Length approx. 8 inches.
Height approx 2 1/2 inches.
They are small compared to glass pans.
Thanks for the information. Lodge sells some products made in Chuna and I won't buy Chinese cast iron.If they were deeper I'd buy them. Thanks again.
The Lodge Loaf is available on Amazon for $15, shipping included, if you are an amazon prime member. The loaf pan is sold here: Lodge L4LP3 Loaf Pan
And if you are not an amazon prime member, you can sign up for a 30 day free trial here:Join Amazon Prime
I've also seen a lot of discussion of people baking in the Lodge LCC3 Pre-Seasoned Combo Cooker, 10.25-inch
($35 shipped) and the Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart
Also, $35 shipped.
I bake boule's directly in a stainless steel mixing bowl. It's a 5-quart NSF rated stainless steel mixing bowl from Walmart (part of a set of 3). After kneading, I spray the mixing bowl interior with non-stick cooking spray (usually olive oil), form a boule and plop it in the bottom of the bowl. I place a pan lid that fits tightly on top of the bowl. Then I either place in the fridge for an overnight rise, or let the bowl of dough rise on the counter.
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I pre-heat the oven, water mist the risen dough in the bowl and place the uncovered bowl of risen dough in the oven for 45 to 60 minutes. I use a digital probe thermometer to check when the center of the loaf reaches 205F, then I know it's done. This technique creates a perfect boule with a brown crispy crust all over. The baked boule always tips right out of the stainless steel bowl with no sticking. This method eliminates the need for a bread proofing basket or dutch oven. Although I have several dutch ovens I prefer this method.
This one is ceramic. I cover with a double layer of foil and remove for more browning. I have fun baking in all kinds of "things" and hope it never stops. It also makes a great excuse to dig thru the pans at the thrift store, yes, still looking for that "perfect pan."
(See the aluminum foil tray on the bottom on the oven? That was throwing my thermostat off making the lower coil heat more often than the top and reducing the overall oven temp so I was having a bottom hot spot and burning the undersides of everything, including wings on the top shelf and exploding baked chickens. I removed the foil and had better control of the oven.)