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.
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.
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...?
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.
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
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
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.
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
Dave, if you haven’t seen this, it may interest you.
https://www.thefreshloaf.com/node/56822/cast-iron-cooker-vs-graniteware-thermal-data
The one you want, use it upside down. I bake all my bread in it.
https://www.bayouclassicdepot.com/products/7475-bayou-classic-cast-iron-oval-fryer?_pos=5&_sid=77ae9fbf0&_ss=r
Hans, I looked at that one, but the height is only ~4”.
Well, I ordered the 12qt-er.
We shall see.
Just striving for consistency from bake to bake. Thanks.
Best wishes. Dave
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.
Hans, when you get a chance measure the inside top and bottom height and let us know.
It's 4 5/8" inside. Never had one touch the top yet.
Good to know
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