The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

how heavy is too heavy?

jwilbershide's picture
jwilbershide

how heavy is too heavy?

I have just finished up baking 2 loaves of Hamelman's Whole Wheat bread using a yeasted pate fermente.  The actual bake was done using the lodge cast iron skillet/dutch oven combo. 

I only have 1 single d.o. combo so I baked them consecutively.  I put the first loaf in a little early, and it's a bit dense.  The second loaf turned out very nice indeed.

My question then is this:  will a basic standard old school gas oven have strong enough wire racks to support 2 dutch oven combos?

Or is there a better way to manage the process so that both loaves have a long enough 2nd fermentation?

 

Many thanks,

 

Jim

 

 

 

 

 

Mini Oven's picture
Mini Oven

...and I thought it was a crumb one.   

Weight in the middle of a rack is more likely to bend a rack and make it fall because the rack no longer fits into the oven rack supports.  

If you can distribute the weight closer to the supports, and avoid the rack curving or bending, it should support the weight.

STUinlouisa's picture
STUinlouisa

To bake consecutive loaves in a single DO try proofing until almost finished and put one loaf in the fridge while preheating. Bake the unrefridgerated loaf and after it is done take the other out while the DO is reheating then bake it. Works for me.

Stu

STUinlouisa's picture
STUinlouisa

To bake consecutive loaves in a single DO try proofing until almost finished and put one loaf in the fridge while preheating. Bake the unrefridgerated loaf and after it is done take the other out while the DO is reheating then bake it. Works for me.

Stu

WendySusan's picture
WendySusan

but I have a 10+ year old GE gas oven and I regularly put two dutch ovens in together without any problem.  It never occurred to me that it might not support the weight...I have put 20lb turkeys in there.

BP's picture
BP

I'd say put both your cooking vessels into your oven nearer to the side supports like people said. (empty and in a cool oven) If your racks don't show signs of bending and you can manipulate the pots like you need to using your recipe without needing to slide the rack out you might be OK.

I'm not sure if the racks will weaken more while they are hot, but personally I'd consider how long your hands need to be in your oven so you don't burn yourself. Make sure you will be able to remove them easily too!

I use a large Lodge black bail handle Dutch oven for no-knead bread in our older gas oven. The middle rack still slides out with no bending. I haven't considered putting two in due to it's size and weight But my pot holders don't protect me long holding a 450oF hunk of cast iron.