Hey all,
My wife has recently gotten into baking bread, and she really likes it. So far we've only really done the Jim Lahey no-knead bread recipe with a single foray into a loaf bread, but she's taken off with it once she discovered how easy it was for her to do herself. As a point of reference, she currently has three things of dough ready for baking (you may notice I don't know any of the lingo yet).
We've been using an enamel-coated 6-qt dutch oven for baking the bread, and it has worked well. The problem comes in last week when she used the same dutch oven for two or three loaves in a row without cleaning and reheating in between. Some stuff got baked on, turned black, and when it was finally removed it took some enamel coating with it. We don't want enamel getting into our food, so we've gotten rid of it. The better half is also now looking for something without a coating that may break off into food.
So now I'm looking for something new to bake bread. I'm thinking cast iron because I used our previous dutch oven for making soups and chili as well, but I'm open to suggestions. And if we go with cast iron, is there one you recommend? Lodge? What size, what style lid, etc?
Thanks in advance
My wife has recently gotten into baking bread, and she really likes it. So far we've only really done the Jim Lahey no-knead bread recipe with a single foray into a loaf bread, but she's taken off with it once she discovered how easy it was for her to do herself. As a point of reference, she currently has three things of dough ready for baking (you may notice I don't know any of the lingo yet).
We've been using an enamel-coated 6-qt dutch oven for baking the bread, and it has worked well. The problem comes in last week when she used the same dutch oven for two or three loaves in a row without cleaning and reheating in between. Some stuff got baked on, turned black, and when it was finally removed it took some enamel coating with it. We don't want enamel getting into our food, so we've gotten rid of it. The better half is also now looking for something without a coating that may break off into food.
So now I'm looking for something new to bake bread. I'm thinking cast iron because I used our previous dutch oven for making soups and chili as well, but I'm open to suggestions. And if we go with cast iron, is there one you recommend? Lodge? What size, what style lid, etc?
Thanks in advance
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