For baking bread, do I have to buy an expensive Dutch oven?

[cantdrv55]

Or can I use a Lodge black cast iron Dutch oven? Those enameled ones by Cuisinart or Le Creuset are ridiculously spendy. There are cheaper brands but I don’t know if they’ll hold up or make good bread. What do you say?

[rusnak]

I make plain old bread in a loaf pan in a regular oven. I guess it depends on what kind of crazy exotic bread you're going for.

https://www.marthastewart.com/1124896/homemade-white-bread-how

[cantdrv55]

There are no knead bread recipes that are pretty popular these days but they all seem to call for enameled Dutch ovens.

[Shifter]

I picked up an amazon basics enameled Dutch oven last year, and I use it at least once a week, and it has held up very well. No complaints. They are priced about the same as the lodge pans.

https://smile.amazon.com/AmazonBasics-Enameled-Covered-Dutch-7-3-Quart/dp/B07B4W7X81/ref=sr_1_9?crid=2DRNY6FLXQTWX&dchild=1&keywords=lodge%2Bdutch%2Boven&qid=1587280987&s=home-garden&sprefix=lodge%2B%2Cgarden%2C208&sr=1-9&th=1

[cantdrv55]

Man that’s cheap. If it’s held up for you, I’m getting one.

[unclebilly]

Ever try making beer bread?

It is no kneed, takes 45 minutes to cook and is delicious. I’ve made it 3 times since quarantine.

[cantdrv55]

Can you share the recipe?

[greglepore]

I use a cast iron "combo" cooker-
https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M/ref=sr_1_2?crid=36E115XLQDGTV&dchild=1&keywords=cast+iron+combo+cooker&qid=1587299111&sprefix=cast+iron+com%2Caps%2C307&sr=8-2

It's awesome for bread. I have a LaCruset dutch oven but prefer the lodge for bread-put the loaf on the griddle part and use the deep part as the lid. Make sure you preheat it in the oven.

[Ziggythecat]

Originally Posted by cantdrv55

Can you share the recipe?

Google Jim Leahy No Knead Bread

[wdfifteen]

These are what I make bread in. The 10" cast iron dutch ovens get used the most. Put them in the oven as it heats so they are hot when you put the dough in them. I put the bread on a sheet of parchment paper for the last rise and lift the paper and all onto the lids , and put the "dome" on.



The ceramic pan makes great Italian bread. I coat it really well with olive oil mixed with garlic, oregano, and rosemary and put the dough in cold. The bread has a nice tasty, slightly oily crust.

[wdfifteen]

Originally Posted by cantdrv55

Man that’s cheap. If it’s held up for you, I’m getting one.

You don't want that to make bread. The knob gets in the way unless you take it off. To bake bread in a dutch oven you put the dough in the lid and set the big part over it to hold the steam in. You basically use it upside down. I have a enameled dutch oven but I don't use it for bread because of the knob.

[unclebilly]

This is the recipe I have used but have modified slightly...



I have made this with fresh basil chopped up and 1/4 cup of shredded cheddar cheese. No dill or other spices and it was excellent.

I have also made it with granulated garlic and 1/2 cup of shredded cheddar. No dill or other spices and it was really nice.

I typically use lager or wheat ale with this. It is simple to make and it very rewarding. I think you could shake up the beer first to get bigger bubbles (not something I’ve tried or found necessary).

[DanielDudley]

I'm impressed. I don't like the word artisanal, but that is good looking bread.

We have a breadmaker, and it served us well. My wife is off bread since she lost weight, so no bread for me. It really made good bread, but it didn't give off the vibe unless you walked in while the whole house smelled like fresh bread. The aura of romance was missing.

[Danimal16]

Originally Posted by wdfifteen

These are what I make bread in. The 10" cast iron dutch ovens get used the most. Put them in the oven as it heats so they are hot when you put the dough in them. I put the bread on a sheet of parchment paper for the last rise and lift the paper and all onto the lids , and put the "dome" on.



The ceramic pan makes great Italian bread. I coat it really well with olive oil mixed with garlic, oregano, and rosemary and put the dough in cold. The bread has a nice tasty, slightly oily crust.

The Dutch Oven on the left is the ticket. I have older classic style dutch ovens that you must "drop" the proofed bread in. Using the parchment paper technique that WD uses is so much better.

[widebody911]

If you don't want to spend the money on a Dutch oven, you could always get a Cleveland steamer.

[Mericet]

You can even use your crock pot to bake bread. Or, if you have a pizza stone, you can bake on that as well.

[wdfifteen]

Originally Posted by Mericet

You can even use your crock pot to bake bread. Or, if you have a pizza stone, you can bake on that as well.

It’s possible. Dutch ovens are used to hold the moisture in to create a thicker, chewier crust. That’s all they’re for. Other methods yield different crusts, so go with what you like.

[Pazuzu]

1) Parchment paper prevents the bread from sticking to a different type of container while baking.

2) If you bake an exposed loaf of bread, then you need a wet hot oven, so find a way to keep steam in there. An oven proof pan with water it on on the bottom of the oven works.

https://www.kingarthurflour.com/blog/2017/02/28/steam-in-bread-baking

[TimT]

No, you absolutely do not need an enameled LeCrueset or Staub Dutch oven to bake a nice hearty loaf...

At my place on Long Island I have a Lodge which I picked up a few years ago for $34 on sale at Target? or Wally World? At my place in Vermont, a black (un-enameled) Lodge was included in the purchase price..

The Jim Lahey no-knead method rocks..

Granted I've home baked for many years prior to this current insanity, where you can't even buy yeast..

So I harvested my own yeast, and adapted..

Sourdough starter:







Put the Dutch oven in your oven and set the heat high 450 or more, let it heat for a good long time...BTW no need to preheat the Lid.

Also I just plop the dough in the screaming hot Dutch oven...





To get that artisan look, get some "Bannetons" proofing bowls... they come with a linen liner, or pull the liner and heavily flour the bowl to get this..






Sourdough Boule cooked in a Lodge Dutch oven.



Without available commercial yeast available, it takes a few days to make bread..Almost therapeutic

[cantdrv55]

Great ideas guys. Thanks for all the advice!