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Dec 7, 2012 11:25 AM

baking bread in a dutch oven

Is it possible to use a calphalon 4 quart oven-safe pot to substitute for a cast iron dutch oven to bake bread? Thinking about a Ken Forkish bread formula...

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  1. Kate, as long as your pot is heavy and can withstand high temperatures you should be able to use your pot. I do make mine in an enamel cast iron dutch oven but sometimes I make two loaves and my second pot is not cast iron but is heavy and large. You usually have to start this type of bread off at a fairly high temperature for the first 15 minutes... You might want to use a parchment paper sling under your bread in case of sticking and it will help you to lift your bread out. Hope your bread turns out. I have been thinking of making some this weekend. i got my recipe from Family Circle magazine last year.

    6 Replies
    1. re: Ruthie789

      I bake bread in a Lodge 5-qt plain cast iron dutch oven. So black, uncoated cast iron also works.

      1. re: Antilope

        Thank you! I'm going to give it a try this weekend.

      2. re: Ruthie789

        Thanks! I have an enamel cast iron dutch oven on order, but am impatient --want to try baking this way. Good tip re: parchment.

        1. re: kateq

          It is worth the effort. The bread is delicious this way and is a no brainer. No kneading required. A loaf in my house goes very fast so I do make two. The only inconvenience is the timing of it all, it has a long rise 18 hours, then you must punch it down, rise again for 2 hours and cook. So it is determining your starting point to get the right end point!

        2. re: Ruthie789

          Ruthie--could you briefly describe your parchment sling technique? I made a loaf of no knead bread this morning, but (as always) I used the well floured towel (I have a special towel for it). Most of the dough winds up in my ECI pan, but there's always that small spot or two that sticks (thankfully only about an inch or so long). No sticking with the parchment then?

          1. re: nofunlatte

            I do not have a problem with the parchment paper. The dough is prepared as per recipe, add some flour to parchment paper and let dough rise on paper and use it to transfer the dough to the pot and center in the pot.

        3. Probably depends on your baking temperature.
          A quick glance at the calphalon webpage told me that their different product lines have different maximum "oven safe" temperatures. - I didn't look at them all, but the three I looked at said 400, 450 and 500.
          So, what I'm trying to say is that if I had the 400 deg pot, I wouldn't do the 450 deg Lahey no knead method.

          3 Replies
          1. re: Bryan Pepperseed

            Excellent info (I didn't think of looking that up - duh)--I'll check to see where my pots stand...

            1. re: kateq

              Kate, that is why I mentionned your pot has to withstand high temperatures. My pot is heated to 500 degrees with lid on for 30 minutes and once the bread is added is reduced to 450 for 45 minutes. Some pots as mentionned can only be heated in the oven up to certain temperatures, maybe that`s why cast iron is good to use.

              1. re: kateq

                Truth is, it didn't occur to me either when I used my 5 quart crockpot and didn't take the plastic knob off the lid.