Sourdough baking
I mentioned the challenger bread pan to my mom in passing like 4 months ago, commenting on how it's far to expensive for what's, realistically, a one-trick pony.
Lo and behold, a heavy-ass package showed up and she told me to open it.
I'm very very excited to try it out
Now you can bake her the best bread ever. Thanks mom!
Cast iron bread ovens are kind of awesome and can be used for more than just loaves.
https://www.kachen.lu/en/flammkuchen-style-pull-apart-bread-prepared-in-the-le-creuset-bread-oven/
https://www.lecreuset.com/triple-pepper-pizza/LCR-2632.html
https://www.lecreuset.com/cornbread/LCR-2724.html
https://www.lecreuset.com/blog/perfect-pull-apart-breads-for-sharing.html
This is probably half the depth of the le creuset, but it's still a fair point
I also got one as a Christmas gift some years ago and it’s actually really good. I don’t have anything positive to say about the company or their prices but this upside down Dutch oven really can make a huge difference for oven spring.
Is the company no bueno?
I wouldn’t go that far, but they ripped off the person who gifted me the thing on exchange rate. We live in Europe and she ended up paying something like $100 more than regular price, before duty and VAT. Customer service just stopped responding to her, which I don’t like. If you’re in the US they’re probably nicer.
I've been using just a dutch oven to bake my bread. It works well enough, but do these offer more awesomeness?
I think they're a bit better for keeping in steam, since the "bowl" part is inverted
I’d imagine it’s better than a dutch oven in the last part of the baking, when you remove the top. In this, the air can freely flow around the bread. My dutch oven breads always have a thinner crust around the mid section of the dough and I attribute that to the lack of dry air flow.
Looking forward to posts about what you can come up with using this!
Remember, lift from the knees, not the back