Dutch oven alternatives
I use an oblong roasting dish as my DO but to date usually only bake one loaf at a time. Have been looking in second hand shops for additional "DO" type baking dishes. I realised that I have a smaller oval stainless steel "caserole dish" with lid that would fit along side my larger roaster. What is the consensus out there as to how stainless steel works in this situation? Years ago I felt stainless steel did not perform as well as say corning ware.
Next question, how does corning ware stack up? Would it cope with temperature of 225°C (435°F) or 250°C (480°F approx)? and how would it go using cold retarded dough into a preheated dish (risk here of breaking?) or would you use room temperature dish? I would like to make a boule occasionally but don't want to spend a lot of money to buy new round gear. I have stainless steel mixing bowl but it isn't really big enough.
Any feedback, hints, comments will be greatly appreciated.
Happy baking everyone, there are some awesome looking breads being posted!!
Leslie
...I find that there is no need to. I have done back to back tests with/without DO and found little difference. I like to utilize all my oven by baking 4 loaves together rather than one at a time and there's not enough room for 4 DOs.
I wouldn't put cold dough in a heated glass container - oven-proof glass or not.
but I get much better oven spring with my current DO than if I steam. My roasting dish takes up quite a lot of space in the oven so it is a challenge ro find something that will fit alongside it. hence my question re the stainless option.
thanks Aroma
I recall seeing some time back that corningware made in the last 20 years or so is less heat tolerant than the older stuff, which was made with a different mix of materials. I've baked various things in my older corning at temps up to 450. Never tried and probably never will try putting cold dough into a preheated dish.
my corningware is in the < 20 year group and I have not tried to use it for exactly the reasons you give.
I think I will end up trying the stainless dish but would like to make boules occasionally so will have to find something for that.
Leslie
I usually bake my batards on a pizza stone with an upside-down oval roasting pan over the dough (it's easier than steaming the oven). I don't see any apparent reason why I couldn't use the same method for boules if I didn't have a round DO.
Arjon, I am trying to be able to cook say 2 -3 loaves at once and my oval roaster is too large. I have tried with stainless basin inverted over a small loaf, but haven't been happy with the result. It's funny, yesterday decided to re-organise cupboards in the kitchen and found a medium sized enamelled steel pot that I had completely forgotten about. So I will try inverting it over a boule tomorrow morning when I bake my next batch. fingers crossed that it works. I will be able to compare it with a batard as well. :).
Leslie
I have a bunch of small cast iron pots for baking round loaves. I can actually fit eight of them into my oven at once, and have done so a couple of times with good results. They go on sale here at Canadian Tire from time to time (70% off!) so it's worth while to stock up on them.
I haven't seen these on sale cheaply here, but they would be perfect. The orange ones look a bit like Le Crueset stuff? they are really expensive. I will watch out and see if there are pre christmas sales, maybe I can get a couple at a reasonable price. thanks Lazy Loafer
Leslie
They're both Lagostina, actually. Maybe 4 quart? I'm not at home now so can't check, but I can even fit three of them in my little back-up oven downstairs. Perfect for 750 gram loaves.
I will keep an eye out for them thanks Lazy Loafer.
They're probably about 2.5 to 2.7 quarts. That's the size range of the two I got from Cdn Tire that would fit four on a rack if I got two more. As I recall, they rotate various brands at 70% off list. Mine are a KitchenAid and some other brand.
- these were both 550gm dough, batard baked in my oval roaster and boule in the pot side by side. I baked 15 mins lid on then 18 mins lid off with final dough temperature being 209°C.
5 mins after I removed the top I realised the boule was not browning much so I removed it from the pot and finished baking on the oven shelf. I think it would have been better if I had removed parchment as well! oh well, we live and learn.
the photo below was just before I baked.
thanks for the brand names. As I am in NZ I will have to see what is available here and of course at what price. I can see from this bake that I can do a boule 5-600 gm weight in my pot but anything bigger would need something else. The roaster maybe the answer then.
Leslie
most often ~70% hydration with 20-40% whole grain flours (generally WW, rye or a mix). I've never had a loaf use all the head room, so the max. capacity is more than that. I'd guess 800 gm would fit, maybe more, but I can't say so from experience.
most appreciated
Leslie