Has anyone use a cast iron loaf pan like this one to bake batards.
https://sep.yimg.com/ca/I/yhst-139157236460757_2484_133853853
Has anyone use a cast iron loaf pan like this one to bake batards.
https://sep.yimg.com/ca/I/yhst-139157236460757_2484_133853853
how big is it?
Think i might try it
I frequently bake italian bread, traditional batard shape but on baking stone. Have been looking for something like this. Just checking if anyone has done something like this before
However, I definitely don't need another bread 'toy'. And this one would take up a lot of room. And I usually bake more than one loaf at a time and frequently up to eight, so I'll stick with my Italian bread pans and my eight (!) small cast iron pots for boules. :)
I just think you get best crust with this kind of set up but not practicle for a lot of baking
Yes, I certainly like baking the round loaves in cast iron pots. It is usually a lovely crust and nice spring.
I have just bought a Baumalu Roaster (a cast iron oval dish with lid) in Swirzerland from Amazon Germany and it is great, so I too cannot now buy another "toy". It should be awesome if you go ahead we will look forward to seeing the baked results
Leslie
I've been baking batards in a round cast iron pan with decent but not ideal results, so I've been eying the pan you posted and a few other options (Romertopf, oval enamel dutch ovens, etc.)
Saw one similar to the one you've posted, though with a few onlione reviews suggesting some (minor?) problems with lid fit. Seems like that could be fixed, if present, with tin foil, etc. I like the length... Would love to hear how it works out if you acquire it.
I've had great luck with the Ikea Senor enamelled cast iron oval Dutch oven for batards.