So I received my two double dutch ovens arrived a day earlier than expected and I decided to try them out. The boulés in the foreground came out of them.
The four tiny rounds and ovals (in the background of the photo) were baked all at once on the stone with the upside down heavy stainless mixing bowl for the initial 15 minutes of steaming. I was trying to scale back the time for these little loaves but I should have gone the full 20 minutes with the cover on. I still got nice oven spring but the cuts didn't quite open up like the small boulés.
Next I'm going to try some of my favorite enhanced loaves with this dough: Fig Anise, and Walnut Scallion.
Keep baking as they look irresistible! Good job.
Lodge cast iron?
5 quart double Dutch ovens.
when I got my Dutch Ovens it was such a baking revalation, I never knew that loafs can look that good:)
I would never go back to another method of baking my sourdough loafs.
My * normal * basic whites I bake on a baking sheet though and my rolls too.
to make the bread baking easier but haven't heard of a double Dutch oven before either. They sire seem to turn out some fine bread. Well done indeed and
Happy Baking
… With the difference being no elongated handles. Their 3 qt has the elongated handles and they call it a combo cooker. Otherwise they are the same. I wanted the extra capacity for larger loaf.
https://www.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp
Thanks for the words of encouragement.