The Fresh Loaf

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proofing basket and combo cooker combo

enchant's picture
enchant

proofing basket and combo cooker combo

I've been thinking about getting a Lodge Logic combo cooker.  I've also considered a proofing basket, but if I'm going to possibly get both, it'd probably be a good idea if they matched.  Assuming I *do* get the combo cooker, what size proofing basket would be a good fit?  I'd probably like to get a round and an oval.  I see several of the Bannetons on Amazon, but there's quite a variety of shapes and sizes.

Lechem's picture
Lechem (not verified)

Am I understanding you right? Or wrong!?

Do you mean a correct sized proofing basket so the dough! fits into the cooker?

And by combo cooker what do you have in mind?

enchant's picture
enchant

No, the basket will NOT be going into the cooker.  The bread will be.  I don't want to proof a loaf that is an inch longer than the cooker.

This is the combo cooker I have in mind.

https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M/ref=sr_1_1

Lechem's picture
Lechem (not verified)

Better safe then sorry.

It says the shallow skillet is 10.25 inch So make sure the diameter of the banneton fits with enough room for expansion for the dough. It's difficult to know the perfect proportions till you've tried one out.

 

Jane Dough's picture
Jane Dough

 I use a round 10 inch and a rectangle that holds 1000g+.  As long as the dough is not a real high hydration those work well. 

jimt's picture
jimt

Hi, I have the one linked as well as the 5 qt...the lids (or base when banking bread) are the same size with different handles; point being that if you will use it for other items you may prefer the larger size. I have 8 and 10 inch round baskets but prefer the 8 as the loaves tend to shape taller and not flatten as much while baking (likely due to my poor skills). I'll have to measure my oval shape later today.

Modern Jess's picture
Modern Jess

I have the Lodge combo cooker, and I pair it with an 8" banneton. The sizes work out really well, as the rim of the banneton fits inside the skillet section of the combo cooker when I do the "flip" -- putting the screaming hot skillet on top of the banneton and flipping the pair upside down, then pulling the banneton off, leaving the dough on the skillet.

Yeah, the rim of the banneton gets a little brown. I'm okay with that.

leslieruf's picture
leslieruf

than flipping such a hot skillet. I use (several times) a strip of parchment , inverting the banneton onto it then lifting the dough as in a sling and dropping it parchment and all into my hot DO.  works a treat, no burns and is quick and easy. Scoring can be done easily too. Lid goes on and into the oven it goes.  

Leslie

 

Modern Jess's picture
Modern Jess

I just happen to be baking tonight, and snapped a few pics to illustrate the size. This loaf is 500g of flour in an 8" banneton. I've already done the hot skillet flip in the first photo, and the second photo shows the dough after carefully removing the banneton.

I like this method because it is fairly gentle with the dough. Holding the skillet in one hand (with a hotpad, of course) and the banneton in the other is pretty easy (to me), but I can see where the weight of the skillet could be problematic for some. Works for me, YMMV.

8" Banneton on skillet portion of combo cookerBanneton removed

enchant's picture
enchant

Yup, that's pretty much what I want to achieve.

Maverick's picture
Maverick

I use a cold skillet and just heat the pot part. Then I don't have to worry about burning myself. I also use a disk of parchment so I can move it around and it helps keep the bottom from burning.

As to the original question, my circular one is also 8 inches inside (8.5 outside), my oval one is 8.25 inches inside (9 inches outside). I got them from SFBI many years ago.

Edit to add: the combo cooker is 9.5" inside diameter, and about 8.5" of that is flat before it slightly curves up to straight sides.