The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Die-cast aluminium pot as a DO?

Miller's picture
Miller

Die-cast aluminium pot as a DO?

I don't have a cast-iron DO, but I use a die-cast aluminium roasting pot. Its lid is curved and has spikes inside which are intended to keep roasts moist. I have been using it for baking bread, but I find that the bottom of my loaves almost always ends up burned (at 230º C). Has anyone had any experience with these pots and can give any tips about how to use them, for example at what temperature to bake?

DanAyo's picture
DanAyo

I have been testing aluminum roasters against mega steam lately. You may find some of this information useful. There are at least 2 comparative test in  this link. The first video in the post is one.

I often read about burnt bottoms, but as far as I can remember that has never been a problem for me. Have you tried raising the pot higher in the oven? The idea is to position the bottom of the pot farther away from the lower heating element.

You can see in the test that 2 doughs are cooked simultaneously on the same baking stone. One dough is covered with an aluminum roaster and the other gets massive amounts of steam. At this time aluminum pots and covers  without stones are not tested. In the future I may test aluminum against cast iron with the winner of that being compared against Graniteware. Sooo many test...

Danny

Miller's picture
Miller

It was very interesting reading that thread. It gives me something to think about for later once I manage to get decent (meaning edible) loaves with my baking.

My pot is something like this but in red. My oven has a bread baking setting and it's the one that I use, expecting it to be the most appropriate. Anyway, there is not much room to put the pot on a higher shelf in the oven.

DanAyo's picture
DanAyo

Miller, some bakers report success alleviating burnt bottoms, by placing a baking sheet pan under the pot. The idea is, the sheet pan will deflect some of the bottom heat.

Miller's picture
Miller

I'll try this tomorrow with my next bake.

Sliss4's picture
Sliss4

I use a cookie sheet on the rack below my do and it alleviates the problem of a burnt bottom. 

Colin2's picture
Colin2

I have a baking stone at the bottom, and a rack with quarry tiles at the very top, so there is no direct radiation from heating elements to the middle of the oven.  I also put cloche-type things (the lodge combo or a clay baker) on a rack that's an inch above the baking stone, so there's no conduction either.