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Baking bread at 450...What can withstand the temp?

Hey Hounds,

I have tried to research this but with the exception of Le Creuset, I'm coming up blank. I have recently started playing around with no knead bread recipes. The long and the short is you stick it in a dutch oven to bake in the oven at 450.

I used my Circulon dutch oven. It survived but judging from the popping noises, I won't do it again. I have an old Visions cookware dutch oven but I can't find the max temp it can take and looking at the thread on exploding Pyrex, I'm thinking not a good idea.

The only brand that advertises the temp is the one mentioned above which is rather pricey for me.

Any thoughts on another brand?

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  1. <I used my Circulon dutch oven. It survived but judging from the popping noises, I won't do it again. >

    Do you happen to know the Circulon Dutch Oven you used? Is it this one?

    http://www.amazon.com/Circulon-Contem...

    If so, its handles may have trouble handling the temperature, and the nonstick surface is not best for it neither. It is only rated for 400oF.

    <I have an old Visions cookware dutch oven but I can't find the max temp it can take >

    It isn't so much the maximum temperature or maximum heat the glass can handle. it is about thermal shock. Glass actually can handle high heat. Its challenge is to handle sudden temperature change, such as heating it to a high temperature and then cool it very quickly by tossing a bread dough in it -- which the no knead bread recipes do.

    http://bcove.me/a4a9xtye

    For no knead bread, you can use Le Cresuset, but you can use cheaper version of enameled Dutch Ovens as well. In fact, many people use the regular bare Dutch Ovens such as Lodge Dutch Ovens.

    http://www.simplebites.net/wp-content...

    and many people use clay setup, dedicated clay pot or just flower pot with a pizza stone:

    http://www.cookography.com/wp-content...

    http://3.bp.blogspot.com/_Cun9R2l69c8...

    http://www.flickr.com/photos/chocolad...

    There are many alternatives.

    1. I have been making no-knead sourdough lately. Started off using my LeCreuset but wasn't happy doing it. I had the feeling that, even though it's a vintage piece, it wouldn't hold up to the temperatures for very long before discolouring, etc. So I found a great cast aluminum roasting pan - sort of oval in shape with a domed lid - that worked well. THEN I found a non-enamelled cast iron Dutch oven (garage sale: $2) that also worked well. And finally I found one of those unglazed clay baker things - Romertopf or whatever it's called - and it's my favourite of all. You have to be careful with those, though - many of them have a sort of raised ridge on the bottom which doesn't work well for bread. But the one I found has a flat bottom and I absolutely love it. If it dies, so be it. But so far it's doing the trick. They show up at second hand shops and garage sales all the time - usually no more than $2 or $3. No one knows what to do with them.

        1. re: rasputina

          Agreed. Plain or cast aluminum would also withstand the heat (basically, any bare metal dutch oven would), though I'd prefer cast iron for bread making. Lodge's CI dutch ovens are affordable and work well for bread.

        2. I make no knead bread in a French white Corningware casserole. Works fine.

          1. I bought a plain Lodge dutch oven for this very reason.

            Sadly, my bread results were poor, hope you have better luck.