The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Do you prefer clay or cast iron and why?

makemineirish's picture
makemineirish

Do you prefer clay or cast iron and why?

I am a novice bread maker that would like to get a bit more serious.  However, I still intend to be lazy and rely on a juiced up version of Lehay's no-knead recipe for the work week scramble.  My current dutch oven (Staub 9 qt) is a bit large for this purpose as I do not really want to increase the recipe.  (Besides, I like the idea of baking bread while stew simmers.) I intend to buy a piece of equipment primarily for bread.  While single-purpose kitchen items are usually a pet peeve, I figure that I can make an exception for one that is utilized so often.

 

The question remains, what to buy: a more appropriately sized Dutch oven (5.5 qt Staub?) or a clay bread cloche (Breadtopia La Cloche?).  I am cognizant of the differences in price, versatility, and aesthetics.  My understanding is that a clay baker, while cheaper, can be quite a bit more vulnerable to temperature shock.  However, I am hoping that the forum may have some useful insight into which yields a better result.  Perhaps I have not stumbled onto the right combination of search terms yet, but I have primarily found individuals raving about one method/material as opposed to a straightforward comparison between the two.

 

Feel free to let me know if I am overlooking something obvious and don't worry about seeming condescending.  I fully acknowledge my limitations and would prefer to be told something I already know than left ignorant through faulty assumption or courtesy.

 

Thanks in advance for any guidance : )

Barbara Krauss's picture
Barbara Krauss

Hi,

I bake with both clay and cast iron, and I think I notice more rise in my clay than in my cast iron, so I tend to use my Romertopf more than my dutch ovens. When I do use the DOs, it's always my non-enameled cast iron. I have several Staub pieces, and I just couldn't bear to put them in a 500 degree oven, which is where most of my bread baking begins. I believe the Staubs (or similar enameled DOs) are not recommended in temperatures above 450 for fear of damaging or discoloring the enamel finish, whereas the plain cast iron DOs can withstand whatever your oven puts out. 

I think the size and shape of the vessel is probably more important than the material from which it is made. As long as the bread is covered during the first half of baking and the vessel is not too large for the bread, it will yield good results. 

B

suave's picture
suave

I agree.  This is what happenned to my cheap DO after a couple of years of baking.

 

Of course Staub is a very different animal quality-wise, I am sure, but still...

makemineirish's picture
makemineirish

Thank you so much for taking the time to, not only respond, but post a photo.  You make a compelling point about the durability of the enamel finish at high heat.  Staub is phenomenal at honoring their lifetime warranty, but I may need to go re-read the manual for temperature restrictions.  The concensus appears to be for clay.  Now I just have to figure out which one.  The price is semi-negligible as I have stocked up on some Williams Sonoma and Sur la Table gift cards, but I like to pick my "favorite" and keep it forever.  It makes the decision-making process a little more nerve-wracking when everything feels like a lifetime commitment.  This is why I can't have a pretty tattoo : )

makemineirish's picture
makemineirish

Thank you so much for your reply!  I tend to think of my cast iron as indestructible within reason and did not really consider the difference in temperature, time, and regularity if I employed one for bread making.  After reading all the other comments, I am interested in a clay baker and am trying to track down useful treads comparing them.

makemineirish's picture
makemineirish

Thank you so much for your reply!  I tend to think of my cast iron as indestructible within reason and did not really consider the difference in temperature, time, and regularity if I employed one for bread making.  After reading all the other comments, I am interested in a clay baker and am trying to track down useful treads comparing them.

BGM's picture
BGM

Get a cheap cast iron dutch oven.  You can buy Lodge cast iron new in a cooking store or on line for a fraction of the cost of an enameled or clay baker.  Some on line sources will sell used cast iron very cheaply but you have to factor in the postage.  Also sometimes you can find a vendor of new Lodge who will ship free.

Make sure the lid does not have a plastic knob.  If it does it's usually easily replaced by a metal drawer pull.

Edo Bread's picture
Edo Bread

I only use clay and have purchased several. Not because I have broken them or have problems, but because after trying every other method it was the best. I find the problem with metal is that it gets too hot and releases that heat too quickly. This same question was asked about a week ago and someone did a nice post about the science on that. I would look for this subject here because it comes up a lot.  Clay holds a lot of heat but lets it of gently. You will find a lot of "burnt bottom" with DO posts here, but I have never seen one with clay. 

You are right to have concerns about temperature shock. But that only requires buying something made to do the job. Personally I use Emile Henry cloches. They are made to proof in the cloche and stick directly in a hot oven (not the technique I use though) and are guaranteed for 10 years.  Because I let the cloche heat in the oven (more the DO strategy) I love that I can easily remove the top with one hand while sliding the bread onto the bottom with the other. It is fast, I lose little heat and it is safe. No figuring out how to sliing your dough to drop it into a DO.

As I have said in other posts. There is a reason you don't see people dreaming of having a cast iron oven. The ultimate baking materials are some kind of clay, brick, ceramic because of the heat dynamics so to me if I am not baking in a brick oven I will bake in a "brick" cloche. 

loydb's picture
loydb

While I love my Lodge cast iron DO, it is very difficult to work with when it's 500 degrees. So I googled Emile Henry cloches. The handle sold me.

Thanks a lot, Edo :)

 

 

Edo Bread's picture
Edo Bread

Well, I really hope it works out for you. Please let me know how it goes. I think it is some of the best money spent. I hope you post some pictures of the outcome and wish you the best with it!

loydb's picture
loydb

Just showed up today. I haven't baked in it yet, but I may want to be buried in it. It's a really nice piece of equipment. I'll try it out this weekend!

 

Edo Bread's picture
Edo Bread

I agree it is nice looking and well made. Maybe pricey but as is often the case you get what you pay for. At this stage of the game I know mine has cost me less than a penny per loaf it has created so, that is a deal.

Can't wait to hear how it works for you and hopefully some pictures.

makemineirish's picture
makemineirish

You draw some important comparisons on the functionality.  The Emile Henry bread cloche looks lovely and I am just already vacillating on my color options.  My only question pertains to glazed vs bare clay.  Someone in another thread comparing cloches claimed that un-glazed was preferable.  They did not expound on their viewpoint and clearly you have had great results.  Is this just a common misconception or is there a distinction to be made between the two?  I had liked the clean form of the La Cloche, but prioritize function.

Edo Bread's picture
Edo Bread

I prefer this surface because there is less sticking. I also don't want the cloche to wick away any moisture but rather keep it retained in the bread until it is baked away. I have tried them. This is still my favorite.

makemineirish's picture
makemineirish

Sold...and use this thread to get Emile Henry to put you on commission : )

Edo Bread's picture
Edo Bread

haha - well if they sent me another I would not complain. Hope you enjoy it! Let me know.

Barbara Krauss's picture
Barbara Krauss

I would like to add one other comment. I love Emile Henri and have several pieces, but not the cloche. I have what's called a rice cooker, which is a deep, curved-shaped vessel with a lid. I don't even know if EH still makes these, but this and the Romertopf are my go-to pieces, because they add support to the baking bread.

Emile Henry Rice Pot - Photo