March 3, 2017 - 5:34am
Dutch oven for batards/baguettes
I have a 24cm dutch oven which is fine for boules but means I'm restricted on longer shaped loaves.
Im also wanting to make baguettes so ideally I'm looking for another Dutch oven that can double up for baguettes as well.
Has anyone come across any brands that sell 30cm+ dutch ovens, or another bit of gear that would do the job?
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http://www.ebay.co.uk/itm/New-Jamaican-Caribbean-Dutch-Pots-Casserole-Oven-Heavy-Duty-Dutchie-20cm-40cm-/172020092365?var=&hash=item280d324dcd:m:mbBOO...
I found the above, aluminum @ 40cm for £45 which looks good.
What do you guys cook your baguettes in?
Before you spend your hard earned pounds and shillings on a dutch oven, you should consider trying a disposable roasting pan made out of heavy gauge aluminum foil if you already have a baking stone . Here in the States, they're sold in supermarkets and discount stores such as Walmart for around $4-$6 each. You just place them over the batard after you place the dough on the baking stone. It may not be the perfect budget alternative but it might be satisfactory until you find the perfect purchase.
You can also try covering the loaves with a large roasting pan lid, or an upturned roasting pan, or a stainless steel steam table insert from a restaurant supply store. You can often find the latter used for fairly cheap, when restaurants and cafeterias close and these shops take over their inventory.
If you don't have a baking stone I imagine you could just use a large covered roasting pan. Preheat it in the oven, then lower the loaves into it on parchment slings as you would for boules into a hot dutch oven.
Something like this...
As I understand it, the goal of baking within a Dutch oven is to trap the steam coming out of the as yet unset dough to help form a thicker crust than might otherwise occur without the steam. In that technique, the cover is removed for the second half of the baking to allow the crust to brown. I use this technique regularly to make boules.
To make baguettes try this: baking on firebricks which can be purchased in this country on the Home Depot website. They are manufactured to withstand over 1000 degrees F. To produce steam in your oven use any of the many techniques you can find searching this website. The formed loaves can be moved onto the heated bricks using a peel lightly coated with rice flour which will allow the loaves to slip off easily.
To make baguettes try this: bake on firebricks which can be purchased in this country on the Home Depot website. They are manufactured to withstand over 1000 degrees F. To produce steam in your oven use any of the many techniques you can find searching this website. The formed loaves can be moved onto the heated bricks using a peel lightly coated with rice flour which will allow the loaves to slip off easily.
This
I have a long Dutch oven, cast iron, from Bayou Classic (bayouclassicshop.com) which I use upside down for batards. It's something like 16" long inside, just the thing. Unfortunately mine doesn't fit as well as it might, so I put a spring clamp on the handles at both ends when I put the cover on to keep it closed up better. Inconvenient but it works. Likely a different sample might fit better.
Tom
Ah- I see Suave beat me to it while I was typing, that's the one.
I have one of those but haven't used it for bread yet as I'm toying with the whole "lots of rocks in a roasting pan" method of steam generation.
I use the Emile Henry Baguette Baker. I think it does a great job.