The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bayou Classic 12qt roaster

Dave Cee's picture
Dave Cee

Bayou Classic 12qt roaster

If you have one of these cast iron roasters would you please post the interior dimensions. Lots of variation in the on-line specifications. Want to know if the loaf from my 12" banneton will fit.

Thanks in advance and best wishes. Dave

gavinc's picture
gavinc

An interesting idea worth consideration. Hamelman uses a round and an oval cast iron camping roaster in the 3rd episode of the ISO baking video when he makes Vermont sourdough using the cast iron roasters. The roasters have low profile bottoms. He says it is easier to load with dough and finish the bake after the dough is uncovered. 

Sourdough Bread & Sourdough Crumpets - The Isolation Baking Show - Episode 3 - YouTube

Cheers,

Gavin

Dave Cee's picture
Dave Cee

The specs state 10 kilos mass which might be close to that of the Challenger. But at $98 shipped is much less expensive. I don't know about the size, though. Possibly 15 or 17 or 19 inches long...?

Thanks for looking and best wishes. Dave

DanAyo's picture
DanAyo

Dave, have you considered THIS ? It works great for me and I can watch the loaf as it bakes. The glass holds heat well.

It is large enough to bake and 800-1000g batard. 

Dave Cee's picture
Dave Cee

And temporarily abandoned cast iron for "tin" roasters. My sophomoric experimentation would seem to support the inherent superiority of the thermal inertia of cast iron over less-dense materials. And as someone pointed out to me awhile back, the tin roaster lids are not as steam-tight as Dutch oven lids. The Pyrex roaster looks like a reasonable high quality alternative which I did not consider. I have a smallish one about big enough for my current standard 800 gram loaf and I will try it! Thanks, Danny.

Best wishes. Dave

DanAyo's picture
DanAyo
HansB's picture
HansB
DanAyo's picture
DanAyo

Hans, I looked at that one, but the height is only ~4”.

Dave Cee's picture
Dave Cee

Well, I ordered the 12qt-er.

We shall see.

Just striving for consistency from bake to bake. Thanks.

Best wishes. Dave

HansB's picture
HansB

Dan, the base has almost another inch in it. I make every loaf up to about 1200g in it never had one touch the top.

DanAyo's picture
DanAyo

Hans, when you get a chance measure the inside top and bottom height and let us know.

HansB's picture
HansB

It's 4 5/8" inside. Never had one touch the top yet.

DanAyo's picture
DanAyo

Good to know

Dave Cee's picture
Dave Cee

Interior measurements at the narrowest points are:

Length 14.5 inches across bottom

Width 10.25 inches across bottom

Height under domed lid 9.25 inches

Big enough for my longest batard loaf.

Heavy weight with tight-fitting lid.

More to follow in a few days. Thanks for looking and best wishes. Dave