The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Combo Cooker and bread

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Gise54f's picture
Gise54f

Combo Cooker and bread

Has anyone experimented with preheating only one part of the combo cooker.... The smaller part In baking bread, as oppose to both parts but using both parts in the baking process? Thanks!

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kygin's picture
kygin

I bake with a Lodge cast iron baker and only preheat the top section.  I started doing that to prevent the bottoms of the loaves from becoming too dark.  Works beautifully.  I still get a good oven spring, nice browning on top (once I remove the top of the baker) and a nice evenly browned bottom.

David Esq.'s picture
David Esq.

That is a really good question, since dumping the bread out onto a 500 degree pan is a bit nerve-racking and I have yet to remember to score my bread after doing so.  It would definitely be a lot more leisurely and safe if I was putting the bread onto a cold pan, which would allow me to reposition it if it did not land in the center....

Sounds like Kygin gets nice results doing this.  Maybe I will give it a try next weekend for my holiday loaves I plan to make. I have liked my bottom crusts though so hopefully using a cool pan won't make it less liked by me....

Gise54f's picture
Gise54f

Just baked tartine's  country rye using the heated smaller Lodge dutch oven pan, with a cold top.  Got very good results.  Substituted Dunkelweizen beer (fermented in bottle) for all water. 

kygin's picture
kygin

  

This is a loaf of beer bread I cooked in a cold bottom/hot top Lodge baker.  It had the good oven spring and a bottom that was nicely browned, not overly dark.

 
Gise54f's picture
Gise54f

I just baked tartine's rye with the heated bottom and cold top lodge cast iron.    Very happy with result... substituted Dunkelweizen beer (fermented in bottle) for all water.