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Lodge cast-iron dutch oven for bread?

Kajikit Jan 31, 2007 06:34 AM

Is the 5 quart lodge cast-iron dutch oven big enough for making the NYT no-knead bread? I really want to try making it but I have to buy a pot first, and they're FAR cheaper than enameled...

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  1. HaagenDazs RE: Kajikit Jan 31, 2007 06:39 AM

    Most folks have had good success with the smaller 5 qt pots as I recall. It will fill the pot and thus gives more rise to the loaf as it cooks.

    1. t
      tritium RE: Kajikit Jan 31, 2007 08:40 AM

      I have been happier with the smaller pot in the 5 qt range over the 7.

      1. Kajikit RE: Kajikit Jan 31, 2007 11:22 AM

        Thanks! I asked on another board but didn't get any replies... but I THOUGHT it should work. I'll order my pot asap! Amazon has them with free super-saver shipping for the same price as Target (but Target has them on back-order so I'd have to wait weeks, and I'm not the patient type...) I can taste that bread already!

        1. Vexorg RE: Kajikit Jan 31, 2007 03:48 PM

          I use a 6-quart dutch oven (enameled) for this, but I have done it in my 3-quart and had no problem doing so. 5 quarts should be plenty of space.

          1. Kajikit RE: Kajikit Feb 3, 2007 06:05 PM

            Alas the oven was sold out :( Maybe another time...

            3 Replies
            1. re: Kajikit
              ibew292 RE: Kajikit Feb 5, 2007 03:14 AM

              It's back in stock at the big A

              1. re: ibew292
                Kajikit RE: ibew292 Feb 5, 2007 01:28 PM

                Oooh... now I'm torn - cast-iron pot or yoghurt-maker (or some other handy kitchen appliance that I haven't thought of yet...)

              2. re: Kajikit
                Sherri RE: Kajikit Feb 5, 2007 01:59 PM

                Try a camping store for Lodge products or order directly from lodgemfg.com.

              3. l
                lwarwick RE: Kajikit Feb 4, 2007 05:20 PM

                I've made the bread a number of times in my Lodge, which I think is 6 quarts, and it's been wonderful.

                1. t
                  tomself RE: Kajikit Feb 4, 2007 05:42 PM

                  Forgive my ignorance. What is the NYT (New York Times?) no-knead? Can you pass along the recipe. Baking in a cast iron dutch oven sounds great.

                  4 Replies
                  1. re: tomself
                    sel RE: tomself Feb 4, 2007 07:08 PM

                    This recipe is easy, flexible and tasty beyond belief!


                    1. re: sel
                      tomself RE: sel Feb 5, 2007 11:59 AM

                      Thanks. I'll give it a try. Do I have to share it with anyone or is it OK to devour the whole thing myself?

                      1. re: tomself
                        tritium RE: tomself Feb 6, 2007 08:45 AM

                        It is OK to devour it yourself, but if it is like my house, folks are standing around waiting for it to come out of the oven.This makes it much harder to be selfish.

                    2. re: tomself
                      Zeldog RE: tomself Feb 6, 2007 08:15 PM

                      Go to Home Cooking and search for "no knead bread" and you'll get more info than you need. It's not as good as a traditional loaf, but considering it takes about 10% of the effort, it's pretty good.

                    3. h
                      HLing RE: Kajikit Feb 14, 2007 03:18 PM

                      Temporarily away from home (NY) I still wanted to bake bread. Found in TJ Max discounted Cuisinart 2 qt Winsor Pan that worked quite well for this bread. I think I got the pan with lid for $20- $24.


                      1. AppleSister RE: Kajikit Feb 15, 2007 01:03 PM

                        I agree with everyone that 5 quart is big enough, but Rose Levy Berenbaum has a halved recipe on her blog that fits perfectly in a 2 quart. She also raves about how well the no-knead recipe works in the Lodge cast iron dutch oven.



                        1. d
                          daisymiller RE: Kajikit Feb 23, 2007 07:11 AM

                          I double the recipe with whole grains, and make a large and a small loaf, and the Lodge 2-Qt works fine. Though, for less than I paid, I could have gotten this:

                          Incidentally, on Rose's blog I believe someone mentioned placing the pots on the pizza stone in the oven? I totally scorched my bread by doing this, it's the only time I've ever had a problem with burning it. It had to be chipped out of an enamel-coated AND the Lodge. (Though the top 2/3s of the loaves were snarfed up, regardless.


                          Anyway, I'll never do THAT again.

                          1. d
                            daisymiller RE: Kajikit Feb 23, 2007 07:17 AM

                            PS: Is there a thread dedicated to people obsessed with the NYT NNB project? Because I'm willing to take the first step and admit I have a problem.

                            1 Reply
                            1. re: daisymiller
                              yayadave RE: daisymiller Mar 9, 2008 09:13 AM

                              There are, easily, 25 threads, going back to the very first mentions of the no knead bread. An easy way to find them is to search for "father kitchen." That way you get all the threads, whether called "no knead", "Lehey bread", "New York Times bread", etc.

                            2. l
                              LadyCook61 RE: Kajikit Mar 2, 2008 04:18 PM

                              I used my 6qt one. it works great.

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