Materials used in bread baker vessels
I'm looking for a comparison of how different materials perform, including whether or not the vessel is preheated before the dough is inserted. So far I've found these types of bread bakers:
- dutch oven of cast iron
- dutch ovens of enameled cast iron
- stoneware dome and base
- ceramic baking stone
- baking stone of mysterious composition: "FibraMent is made from a patented blend of kiln-fired high temperature and conductive raw materials approved by NSF International for use in baking ovens."
- baking steel in ¼", ⅜", or ½" thickness
Can you point me to a list that compares these plus any I've missed?
So far, I've read that cast iron holds heat well, but is not an even conductor.
The baking steel is good for pizza because of the short baking time, but loaves tend to burn on the bottom. It is not at all resistant to rust.
Stoneware and ceramic heat the dough evenly but slowly.
My loaves burn on the bottom in a Le Creuset dutch oven (enameled cast iron), even if I put a sheet under the pot.
I'm looking to replace a La Cloche baker (stoneware dome and base) that developed a crack. It's been ten years so I'm not dissatisfied with its performance.