March 3, 2021 - 5:39am
Best size DO for batards?
So I've been envying everyone's lovely batards, and want to see if I can attempt.
I'm eying these cast iron DO from Ikea. Which size would be best for standard batards? It seems like the 5.3qt dimensions are similar to the Challenger (so far out of my budget right now). Am I missing anything? Which size looks most versatile? I'm leaning toward the 6.9 b/c I don't have a DO that size, so that would add to my cooking collection.. Any downsides to going larger?
5.3qt
https://www.ikea.com/us/en/p/vardagen-casserole-with-lid-cast-iron-00437266/
6.9 qt
https://www.ikea.com/us/en/p/vardagen-casserole-with-lid-cast-iron-00437271/
I have a Romertoph and a Lodge 5qt combo cooker, so hoping I can do a second loaf in one of those.
Thanks, wise ones!
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Hi there, i have a 6.3litre Le creuset oval and i find it works great for batards and also wide enough for boules of the 500g of flour recipes. I haven't' tried larger boules in it. But i think it should be long enough for batards that have larger than 500g of flour. Good thing is I think Ikea has a good return policy if the pot doesn't work out. Dont bother spending big bucks on a pretty DO to bake bread. You will end up ruining it. The Ikea one is really nice esp for that price and black so you won't see the staining. The only reason i'm using a LC is bc I already had one before i started to make bread. LMK how it works out. I would go for the larger one i think. Good luck
Great feedback, I'm excited to try batards!
Hi Laura, I have a 6.3 L Le Creuset French Oven, I just noticed that they call them French Ovens LOL. This is a great size and shape for many things including batards and roasting chickens. I’ve made up to 1000 g batards in my dutch oven of this size.
Benny
I have assembled a collection of enameled steel covered roasting pans, mostly second-hand and relatively inexpensive. These lightweight roasters can be much safer to handle when screaming hot and do a satisfactory job of transferring heat and containing steam. There 2 or 3 YouTube videos demonstrating or contrasting the utility of steel roasters with that of cast iron cookware. You probably have one already. Works for me. YMMV. Best wishes. Dave
Interesting, I always wondered if cast iron would retain heat better and therefore work better but you've answered my question. No need for heavy cast iron it seems.
One of the important factors is a good seal. The vessel you choose must form a good seal in order to contain the steam generated as the dough bakes. If the seal isn’t strong enough and has leaks, then the vessel will not adequately steam your bread. One nice thing about using cast iron, is the weight of the lid, so long as the quality is decent, then you’ll get a great seal. With lighter materials, I worry that the seal may not be as tight because the material is lighter. However, as shown that might not be a true concern. Just make sure the lid fits well to seal in the steam.
good point Benny. I get sloppy sometimes and just throw the lid on without checking
I am also a member of Club Graniteware. I do sometimes bake in a DO, but get the same result with either of our roasters (thrift store treasures, in 2 sizes). Initially I experimented with the roaster so I could bake batards. It was a bonus to discover how much easier it is to handle. The material is thin enough that it transfers heat to the interior quickly. Bonus - If I want to add steam to a loaf pan bread, it fits nicely inside the bigger roaster, with plenty of room.
With our older electric oven, I have found it beneficial to place a sheet pan on the shelf below the roaster or DO. If I don't, the heating element (the only heat source in this oven) tends to darken the bottom of the loaf before the rest has finished baking.
It's a cheap experiment if you want to try it, maybe $5-$15, depending on the thrift store. Meanwhile, adding to the successful roaster results.... My most recent bake, in a small roaster (100% whole wheat):
My wife has an ancient behemoth roaster which will hold my 16" Wilton loaf pan.
So you stick the whole thing into the roasting pan , loaf pan and all?
Astonishing but true. And it is easy to add a few ounces of boiling water just before covering. Admittedly this only affects the exposed surface of the pan loaf and so is a solution in search of a problem. :)
Wow, you're getting great results with those! I'm all for the most economical and less baking breaking approach! I'm now regretting having given our roaster away many years ago. I'll see if I can track any down in our barter and trade listserves.
I'm also getting a baking steel courtesy of my brother in law who is a welder. So I've thought about trying the "hotel pan" method I've seen posted and described in "Mastering Bread" book. So many fun experiments! I love how many different paths there are to a great bread!!
Cheers!
Laura