Cooking & Baking
Related: About this forumWhat kind of Dutch oven should I buy?
I've been browsing no knead bread recipes that call for them and I've never had one. The Le Creuset ones are gorgeous, but pricey. Are there any others? I don't want a cast iron one that requires seasoning and maintenance (too lazy).
SamKnause
(13,043 posts)Dream Girl
(5,111 posts)PoindexterOglethorpe
(25,746 posts)Unless you decide to wash it with soapy water after every use, which you should NEVER do.
But either go for a very heavy one, possibly le Creuset, or cast iron.
Actually, I have a very heavy dutch oven taking up space in a cupboard that I'll never use. Are you anywhere near Santa Fe, NM?
Fortinbras Armstrong
(4,473 posts)Just make sure to dry it very thoroughly. I use a towel, then put it on the stove and heat it so as do drive off the water. Since it's now hot, add a bit of oil and wipe it around then out to reinforce the seasoning.
Incidentally, I am speaking of real cast iron -- a Griswold number 8 Dutch oven and a Griswold number 8 skillet. I also own a small Le Creuset Dutch oven and a Le Creuset skillet, which I got as wedding presents in 1973 and are still going strong.
Throckmorton
(3,579 posts)they have both bare cast iron and enamel coated. About 20% the cost of the French brand.
Wawannabe
(5,580 posts)Didnt know Lodge made enam
Response to Wawannabe (Reply #5)
WheelWalker This message was self-deleted by its author.
Vinca
(50,170 posts)cayugafalls
(5,631 posts)I too have been looking for a good recipe. I have not tried this method yet.
He also has a method where you use two bread pans and simply invert one on top of the one that holds the loaf.
Be well.
mucifer
(23,374 posts)The 2 bread pans really work.
PoindexterOglethorpe
(25,746 posts)I want to see what the bread looks like sliced.
cayugafalls
(5,631 posts)Seems to look pretty tempting to me anyways.
PoindexterOglethorpe
(25,746 posts)I looked at the second, the sandwich bread one.
cayugafalls
(5,631 posts)At this point I am just gathering information on no knead methods.
I have yet to try his methods. I am still doing a traditional loaf, that is why I was looking for a no knead recipe.
PoindexterOglethorpe
(25,746 posts)I'd want a reasonably fine-textured bread for sandwiches, and it seems as if a lot of no-knead breads wind up with a fairly coarse texture.
Oh, well. Not a big deal at all.
csziggy
(34,120 posts)With mediocre success. The bread I have made (both from his no-knead sandwich bread and his no-knead multigrain bread) have been denser than I expected. But they are fine-texture with great gluten development and slice wonderfully thin for sandwiches.
I altered his sandwich bread recipe, both to put in 1/3 whole wheat flour and to make a longer loaf to fit my 11.5" x 5" loaf pans. The two loaves I made both turned out dense and dampish, but slices made great toast.
Last night I mixed his multi-grain version and baked it this morning in a 8.5" x 4.5" loaf pan. I used half bread flour and half all purpose, with 1 cup whole wheat and 1/2 cup white wheat flour. Like the previous loaves, it didn't rise as much as I expected and is fairly dense at the bottom but good texture at the top and with the lower gluten flour, more tender than the earlier efforts.
I think he mostly uses all purpose flour, which could explain the really chewy, dense loaves I'm getting. BUt they are better gluten development than I have gotten from using my KitchenAid to knead the bread for me. I can't knead by hand any more, since my wrissts and hands no longer have the strength for it, so no-knead seems to be a good way to go.
Wawannabe
(5,580 posts)I dont have any ceramic dutch ovens but you shouldnt have to spend too much to find out what you do/dont like about one that falls in a price range you are comfy with -and move up if you feel a different product would be better. But youd have experience to judge using a tool that didnt cost too much to begin with. My two cents...
the insert from my Crockpot and it bakes bread just fine.
Major Nikon
(36,814 posts)Model #P10D3
This is the perfect size for a 1.5-2 lb loaf which is what most recipes call for. At Wal-mart, Target, etc., it's usually easier to find the 5 or 6qt size, but these are a bit too large unless you want to make really big loaves.
Auggie
(31,061 posts)This is the correct answer
FoxNewsSucks
(10,375 posts)I have 2 sizes of Le Creuset that I got using credit card points. They are heavy, durable and great for cooking. America's Test Kitchen rated Le Creuset best.
However, had I been paying with my own money, I'd have gotten Cuisinart. It's also an enameled cast iron oven It was the runner up, which they also rated well and looks like a knockoff of the Le Creuset.
Just get one with a light-colored interior, it's easier to monitor the browning
Vinca
(50,170 posts)cachukis
(2,201 posts)happybird
(4,516 posts)I bought myself. As far as I can tell, there is no difference in performance between the 2 brands.
ETA: the le creuset is several decades old- maybe if it were brand-spanking-new, there would be a noticeable difference btw the 2?
Warpy
(110,909 posts)They will all work when they're new. Lasting power is the unknown with the other brands, especially the less expensive brands.
Salviati
(6,002 posts)But likely the Le Creuset is just more expensive because of the name. From my understanding Lodge makes pretty good quality stuff, so any difference is likely negligible.
Warpy
(110,909 posts)because they are heavy and very durable. It's one of those lifetime investment things you can leave to your heirs. Lodge has also come out with them but I don't know how good the quality is. I do know Le Creuset is first class. There are other makers, but my guess is you get what you pay for.
A plain cast iron Dutch oven will work, but I found it a pain in the neck to keep free of rust, while the Le Creuset ovens do bread, soups, stews, and clean up easily.
There are ceramic ones, but breakage and cracking under stress can be problems when cold bread dough goes into a 400F pot.
Enameled steel is OK for stovetop and casseroles, but too thin to work well for bread.
HOLY CRAP! Those things have tripled in price in 10 years.
LizBeth
(9,946 posts)use. He is the cook, so he loves all the things he can use it for. Sends me pictures. I did good! though he did all the work choosing the gift.
procon
(15,805 posts)and dishes for bread baking. Some are purposely designed to bake bread, but many others can be repurposed. I found a big, flat bottomed stone ware dish at the feed store that was intended as a food or water bowl for dogs, but when I got home with it I made it my go-to bread baker for Big round loaves.
mitch96
(13,818 posts)I use to make bread in flower pots. I soaked the pots in water for about an hour, put the dough in the pot and I put a cross on top with a knife, then into the oven to bake.
When done and cooled a bit the top had four distinct lumps, perfect for dunking in soup. The round part was used for making round sandwiches... YMMV worked for me!!
m
tishaLA
(14,176 posts)They're well-priced (~100), well-made, and attractive. They're also effective at the things people have cast iron for. They only come in three colors--white, black, and green--and two sizes, 5.5 qt and 3.5 qt. I might be mistaken but I believe the white model is the only one with the enameled interior.
FWIW, I own a couple Le Creuset pieces and the Milo compares favorably to the LC stuff.
Worried2020
(444 posts)"A Dutch oven is a slang term for lying in bed with another person and pulling the covers over the person's head while flatulating, thereby creating an unpleasant situation in an enclosed space. This is done as a prank or by accident to one's sleeping partner."
W
ps: - I know - off-topic, but it tickled my funny-bone . . .
FarPoint
(12,209 posts)For No Knead bread...less pricey than Le Creuset...I personally use an Erie Griswold Dutch Oven/ Cast Iron antique from the 1920's...I use a #9...it works beautifully.. Has, like Staub little drip prongs on the inside of the lid...it helps with the steaming process of forming a crusty bread.
FreeState
(10,553 posts)Ive used this one for a few years and love it.
AmazonBasics Enameled Cast Iron Covered Dutch Oven, 4.3-Quart, Green https://www.amazon.com/dp/B07B4VY154/ref=cm_sw_r_cp_api_i_-9oUEbN0QBF3X
Vinca
(50,170 posts)napi21
(45,806 posts)look like the Le Cruset ones but they're $29.95! They don't have them all the time. Just every 32 months or so. Watch their ads. They always put them in the ad when they have them. They have several colors. I bought the red one.
Vinca
(50,170 posts)Got a couple of cute cat beds there (that for some reason the cats hate . . . they're a mystery) and a little cart to use in the garden. They've got great 100 calorie diet snacks, too.
eleny
(46,166 posts)They all worked great.
After trying the super heavy cookwares I wanted to make a bread shaped more exactly like a round sheepherders bread. The only thing I had with a narrower bottom diameter was a waterless Silver Seal vintage aluminum lidded pot like my family always used. It looks similar to this one at this link.
https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcT16uDpdU7N_vgm7-Ik4jp46nlniprEabr59A-SKn8Z0Nxu66dl&usqp=CAU
It made one of the best breads I've made so far. The crust is thinner than the ones made in the Lodge cast iron or the Le Creuset. Those breads are more artisan. But the breads made in the Silver Seal came out easier to slice even for a sandwich. I followed Steve's recipe for his turbo Bread on his YouTube channel. I've tried it as all-white bread and one where I subbed 1/2 cup of whole wheat for 1/2 cup of the white flour and it's our favorite so far.
A friend of mine tried her first no-knead bread in an aluminum pot, too. We researched and learned that so long as the container can take a 450 degree oven it will work fine. So you might have a container to give it a shot. You don't really need to have your oven at 500 or even 475. I suppose that temp will create a great tough crust. But if you just want to give no-knead a try, those high heats aren't necessary for a regular loaf. In fact, Steve's turbo loaves are the only ones that I can get to an internal temp of 200 at this high altitude west of Denver.