The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Side by side comparison

Conjuay's picture
Conjuay

Side by side comparison

Just decided to bake two loaves (the same dough) on the left, cast iron DO, on the right in an unglazed Romertopf. Both pots placed into a cold oven, and bread plopped in after the preheat (475*F).  Temperature of cast Iron bread when it hit the cooling rack 208, clay pot 198. I thought that was interesting.

suave's picture
suave

How long did you wait after the oven reached 475?

shastaflour's picture
shastaflour

Interesting! Looks like the Romertopf offers more insulation than the Dutch oven. The DO version on the left definitely has nicer carmelization. How did the crumb compare? Which one did you enjoy eating the most? :)

dosco's picture
dosco

I don't think insulation is the point ... trapping the steam is the big point. I also think getting more infrared on the dough helps, which is why I suspect the cast iron DO works better than the Romertopf.

I just acquired a cast iron DO and made my 2nd loaf ... makes a big difference.

-Dave

 

BobBoule's picture
BobBoule

with Dave, cast iron has a lot more thermal mass. We know that it absorbs and then releases a lot more heat than ceramic style baking products so its more likely that more infrared energy was delivered and the Dolores very little steam, which is great for our bread (mine releases huge billows of stream so I suspect that although there is no o-ring on the old, that its cast closely enough to lost lose to much steam during baking).

shastaflour's picture
shastaflour

Infrared...through metal. Something I would not have thought of! And of course, trapping the steam for an extended period makes sense, too.

If you like a soft crust without much carmelization (which some might prefer), use clay. If you like a crispy crust with great color, use a Dutch oven. I have both, which is why this post intrigued me, but sadly my Dutch oven is in storage due to a recent move. So nice to have the experiment already done.

Obviously my ignorance is in full view. Many weekly sandwich loaves with the occasional Challah is my forte -- but maybe not forever. Love the opportunity to learn! :)

Mini Oven's picture
Mini Oven

Is that the Römertopf loaf needs another 5 to 10 minutes to finish baking to equal the DO loaf.  

I would call that insulation in the walls of the pot.