The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Loaf Size for Lodge Combo Cooked

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paulm's picture
paulm

Loaf Size for Lodge Combo Cooked

I just received a Lodge Combo Cooker and am preparing a sourdough loaf to try it out.  Does anyone know the approximate loaf size (prederrably in grams) I should use.  I have been baking in a 5 quart standard lodge dutch oven with a 1500 gram loaf with good success.  I don't want to exceed the capacity of the LCC (which is 3 quart but with the frying pan lid so I am guessing about 4 quart actual).  I'm thinking a 1200 gram loaf would be about right.

Thanks

Paul

subfuscpersona's picture
subfuscpersona

According to TFL member ehanner, the Lodge 3-quart combo cooker can handle up to 2 lb / 907 gm dough (prebaking weight). Presumably, this allows for ample oven spring during baking.

ehanner's picture
ehanner

My starter culture is active and I use high gluten flour a lot so I get good high spring. I hit the top slightly with a 2 pound dough.

Eric

paulm's picture
paulm

Thanks subfuscpersona and Eric for the quick responses.  I use KA Bread flour and get a fair amount of spring.  I had already loaded a 1200 gram boule before I checked for responses and it hit the lid in about a 4 inch circle.  The loaf didn't seem to suffer too much but I'll cut back for my next try.  Here is a shot of the loaf.

 

and here is the inside of the lid

jeffy1021's picture
jeffy1021

Can one of you tell me what the total height of the LCC3 is?  (both top and bottom)

paulm's picture
paulm

The height of the base is 3 "

The height of the lid is 1.5 "

The inside diameter of the base is 10 " at the top tapering to 8.25 " at the bottom.

bob13's picture
bob13

   That looks like a wonderful loaf even if it did push against the top.  I was given one of the combo pans and want to give it a try.  Could you share the recipe you used?  Thanks from a newby who is trying.

paulm's picture
paulm

I used a formula that was posted here by Flo Makanai that is really just ratios of ingredients.  It uses 1 part 100% hydration starter and 2 parts water and 3 parts bread flour and 1%-2% salt.   (Use the search box and type 1-2-3 Sourdough and you'll get a list of posts that discuss this formula).

For example : for 1200 g of dough I used 200 g sourdough starter, 400 g water and 600 g bread flour + 12 to 24 g salt.

Sometimes I'll replace 50-100 g of the bread flour with either whole wheat or white whole wheat for a slightly different taste.  It is not terribly sour but has a slight tang that I like.

bob13's picture
bob13

     Thank you for the info, I'll look it up in the search box for the site.  As I said, I am very new to this entire area of bread making and how to use this forum to it best advantages.  Thanks to all of the people on TFL for sharing all of their experience and expertise, we newbys really appreciate all of your help and encouragement!!