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Submitted by lserles on September 21, 2011 - 7:45am

cast iron bread baking

Has anyone baked bread in cast iron dutch oven using a convection oven?

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Submitted by cranbo on September 21, 2011 - 11:20am.

Yes :) A bit more info is

Yes :)

A bit more info is needed if you want a more meaningful response ;)

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Submitted by nasv on September 27, 2011 - 9:54am.

Useful?

I am not sure you will see the benefits of convection in an oven when using the dutch oven while it is covered.  You'll get faster browning of the bread with convection after you remove the lid on the dutch-oven.

-Nico

 

Submitted by vink on October 4, 2011 - 4:03pm.

Less burning

I found it easier to burn the bottom with the regular heating than using convection with the dutch oven. Drying out was not a problem for the NYT Leahy recipe I used, because it is a pretty wet dough and it is covered for the first 30 minutes.

I have only baked a handful of loaves, so take this with 1 gm of salt :-)

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