For baking breads, the low sided pot or skillet is the base you place your loaf to bake, the high sided pot or skillet becomes the deep lid that captures the steam & encases the loaf in moisture as it bakes. This process is critical to getting a great oven spring and thin cracking crust.
Superb quality US made cast iron Dutch Oven (DO) replicates the intense but moist heat of a commercial oven with steam injection. Your loaves will come out the best you've ever seen. Bake your artisanal breads as good or better than a commercial oven with these quality made factory pre-seasoned USA manufactured cast iron combo cookers...
L8DD3 27cm diameter 4.7lit (5qt) The spit design of the low sided skillet and the deeper pot with handles couldn't be better designed for baking breads by the "dutch oven" DO method. Each can be a fitting lid for the other.
LCC3 3lit (3.2qt) diameter 27cm x length 42cm (to end of handle) The spit design of the low sided skillet and the deeper skillet, both with handles couldn't be better designed for baking breads by the "dutch oven" DO method. Each can be a fitting lid for the other, and when you split them out you get 2 fantastic skillets for many other culinary uses (fry an awesome steak!). So versatile. See photo #8, #9
My 1kg natural fibre Banneton bowls make a boule shaped loaf that fits the Lodge perfectly. As per photo of baked loaf, the loaf was final proved in a 1kg Banneton Bowl.
The method is simple ...
Preheat oven & Lodge set to 240C for at least 30mins
With oven gloved hands remove the hot set from oven & place on to a wooden board
The proved loaf from your banneton is knocked out & placed on the shallow skillet. Because this skillet is shallow its easy to place & score. Give it a good misting with cold water after scoring
Invert the deep pot & place it over the loaf to fit on to the lower side skillet (photo 2)
Loaf is now encapsulated within the set
Put the set back into the oven & bake for 20mins. Do NOT lift the lid off the loaf during this period
After 20mins remove the lid from the oven. Continue baking loaf for a further 10-15 mins to develop crust colour. At this stage, bake by eye to develop the crust colour to your own preference. For me, darker the better!
When desired crust colour is reached, take the loaf out of oven, off the skillet & on to a cooling rack to cool down.
Beside using as a superb bread baking DO, make use of this cast iron combo set in your kitchen as a skillet for searing steaks & meats, as a pot with lid for stews, soups, casseroles - to cook on stovetop or in the oven. Induction top friendly too.
Cast Iron will last forever! Made in Tennessee, USA by Lodge Co (since 1896).
