Best Dutch Ovens for Bread Baking | Challenger Bread Pan, Lodge, Le Creuset, Bread Cloche
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- Опубликовано: 7 июл 2024
- Today I'm sharing with you the best dutch ovens for bread baking. I'm comparing the Challenger Bread Pan, Lodge Dutch Ovens, Le Creuset, and Emile Henry Bread Cloche.
Written Article: bit.ly/3bRjGmk
LINKS FOR PANS FEATURED (affiliate links)
Challenger Bread Pan: challengerbreadware.com/ref/b...
Cast Iron Lodge Dutch Oven: amzn.to/3eRuQHl
Enamel Coated Lodge Dutch Oven: amzn.to/36nAUTY
Le Creuset Covered Casserole Dish: amzn.to/32zhvOK
Emile Henry Bread Cloche: amzn.to/36pICgk
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Timestamps:
0:00- Best Dutch Ovens for Bread Baking
2:22- Challenger Bread Pan Review
5:44- Comparing Cast Iron vs Enamel Dutch Ovens
6:18- Cast Iron Lodge Dutch Oven Review
7:20- Enamel Lodge Dutch Oven Review
10:16- Le Creuset Covered Casserole Dish for Bread
11:28- Emile Henry Bread Cloche Review
13:29- Wrap Up
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Sourdough for Beginners Playlist: • Introduction to Sourdo...
Use a $1.25 stainless steel dog water bowl from the Dollar Tree with a second bowl for a cover ($2.50) They make a 1 pound loaf (1 cup water, 2 cups flour, 1/4 cup start, 1/4 tsp salt). I make 2 or 4 loaves at time. I used these to teach sourdough bread at a local university. The class got 4 bowls with the class.
Excellent information...And, its not offered anywhere else that we've seen. Well done & THANK YOU!
I like the principle of the Challenger Bread Pan and the Emile Henry Bread Cloche, but something to also consider is storage. Both items are uni-taskers, only used for one purpose, and when not being used for that purpose just take up space. I use an enamel cast iron Dutch oven from Le Creuset for all of my bread because I can also use the same pot for other cooking such as soups and stews. I have a small kitchen, space is precious.
Yes, this is true. I live in Chicago, and prior to about 5 months ago, lived in a 700 sq ft apartment, so I understand the issue with space for those. I made it work, but it is a good point. But yes, the enamel coated dutch ovens are definitely more versatile!
@@BakerBettie I use the EH cloche a lot. I let the bread rise on the base so I don’t have to move it, but preheat the lid to help with the spring.
@@makelikeatree1696 I just got the new Le Creuset Bread Oven cast iron cloche. I'm going to try your method of just preheating the lid; it's sounds like a good idea.
On their web site, they now have other uses for it. It is also quite heavy, 25 pounds...
I have something very similar to the Challenger made in Australia called the Brunswick bread pan. It's so much easier to use than my big old Copco Denmark Dutch oven. I'm quite clumsy so often burn myself loading loaves in and out of the DO when using it right side up and also found it awkward using it upside down with the lid the base etc.
In my opinion, the Brunswick pan is streets ahead in usability for bread, but it is also versatile. I use mine regularly for roasting a variety of meat dishes and both the base and lid can be used as roasting trays for different purposes due to their different depths.
Great video! I personally prefer ones without the knob. That way you can bake upside down which makes loading the loaf a little easier. Just place the lid on top of the banneton and then flip over both. It's very gentle, you won't degas your dough. Then place the large part on top of the lid, spritz a little bit of water inside and you have a worldclass dough sauna.
That's a great idea! I've never thought of that!
And for outside cooking this method bakes pizza!
New here. New to sourdough making. I cannot thank you enough for your videos. Truly appreciate your teaching method and additional instructions, tips, and trips.
For anyone who likes to bake long, loaf shaped bread for sandwiches, toast, etc, I can highly recommend cast iron oval roasters. My favorite (the largest and the cheapest - less than $70) is the 'Bayou Classic 7477 Oval Fryer with Griddle Lid, 6-Quart' which perfectly matches a 16" oval benneton and makes a very nice looking, long loaf. As a bonus you can also invert these and use the lid as the base, like the Challenger pan, though lifting the pot this way is a little awkward.
Excellent video. Straight to the point without any fluff.
Wow, this is the most compact, information packed video on baking I’ve experienced. Well done. Thanks for the overview. Truly impressed.
Glad you enjoyed it!
I thought so, too!
Love your videos Bettie! Great job on explaining all of the different options. I personally love using my cast-iron to bake sourdough, thank you for all of the great info!
You're welcome!
Just found your page !!! Love all the great information
I am really happy to find your channel.just filled with clear concise information . I will look up all your episodes. Thanks.
Glad you like them!
Great presentation! Loved the vintage ending! 👏👏👏
Ah! Thank you!
Bettie, really liked your video - you are so honest about the opinion you give - very helpful - Thank you so very much lady!!!
I have several Dutch ovens, enameled, and bare cast iron. However, I bake one and two pound loaves of sourdough, artisan style bread, which are great, in an 8" diameter x 3.5" deep stainless steel dog water bowl, with a second bowl for a cover. The bowls are light in weight and are used from fridge, proof, and directly into a 475 F oven without preheating and the risk of burns from hot and heavy cast iron. Oh yes, the bowls cost $1.30 each, not $50.00 to $400.00.
That's so creative! I may need to steal your idea lol
@@GyngerSnappedI love this …definitely going to do it . Can’t afforded any of these things 🤣🤣
That works?!!
Thank you! I have a large cast iron pan and need a lid idea. Perfect!
Can you send a link to this dog bowl please
Great information and presentation. Thank you!
Thank you for the detailed product reviews. I loved your vintage ending! 📺
Thanks for watching!
Just bought the Challenger, still on sale 225.00, thank you Bettie!
Great video. It's clear you know what you're doing!
I have a cast iron 5 quart combo cooker and an 6 quart enamel Dutch oven and they are both great for bread baking. Totally agree the enamel is more versatile. Having said that I love the combo cooker. Cast iron is a wonderful addition to the kitchen
I have always used my camp lodge dutch oven and I line ii with parchment paper, perfect bread every time.
I’ve been making bread for about a year and everybody say my bread is terrible. Glad I found your show hope you can help me improve.
You got this! Check out my other bread videos and tutorials!
New to your channel and bread making! I appreciate your teaching style and love all of your dishes in the background!
Love your style and your lovely vintage dishes and mixer behind you. Most everything I see there are things I grew up with in my dear mother's kitchen. Thanks for the excellent advice.
You're welcome!
I have a Lodge cast iron (heavy!) as well as an All-Clad dutch oven (very light). Both work very well. The bread results are virtually identical. Both have an 8.25" wide interior bottom surface. Clean up is easy. And both work great for stovetop recipes. The Lodge was
So helpful...and I love your kitchen gear and vintage flare goodness!!
Thanks so much!
This EXACT kind of video is what i've been looking for. Liked and subscribed.
Bettie, thanks for your hands on review of bread Bakers, it really helps evaluate a lot of choices that we are all curious about but don’t want to purchase, only to find they aren’t great. I did buy a terracotta clay baker, disaster. Have circled back to two 10” black cast iron Lodge dutch ovens and Jim Lahey’s bread recipe, always get rave reviews. A lot of your video was an affirmation of why it works. Good stuff-have fun, be kind, stay safe
Great videos. I like how she gets right to the point instead of chatting up. Great instructions. Thank you!
love this video! I have the challenger pan and love it- I do think it was worth the money. The only con for me is the weight-its a bit heavy! I also love my lodge enamel dutch oven-very versatile and affordable. I always come back to your videos when I need refresher and I always learn something new!
Oh yes, it is quite a heavy pan! That is a great point too. I'm so glad to have you here!
Just what I was looking for thank you
Something to note about enamel dutch ovens: Some of them have knobs on top that cannot be heated past 450 F (230 C). And you will need to purchase a new steel knob that can be heated higher if you want to heat up to 500 F (260 C). The Lodge Enamel dutch ovens do however have the right knob and can be heated to 500 F (260 C). I also forgot to mention that the Challenger also needs the same kind of care that the Lodge Cast Iron pan does. Any cast iron pan will need this kind of care. However, with both, I rarely even rinse them out. I just dust out the flour. About every 5-6 bakes, I do rinse them out and then put them on a burner on the stove until they are dried out and give a quick coat of oil.
Hi where can I purchase the knobs( for enamel pots) .My knob needs to be tightened from time to time.Im thinking it is stripped. So it would be great to order another one plus for the heat as you said. If I can order online please supply a link.Thank you
@@delphine88313 This one should work for most dutch ovens! amzn.to/3pz2ZQQ
@@BakerBettie ok thank you
I stopped using enameled dutch ovens for bread because the high heat wears them out faster. I had two enameled dutch ovens and used one for bread. The enamel eventually cracked on the bread dutch oven way before the other. Now I have a non-enameled dutch oven just for bread and I can run it as hot as I want and for as many loaves that I want. I will still be using it 20 years from now.
I bought Victoria over Lodge as Lodge has a lot of casting flash and the build quality isn't as good. I've since gone back and bought two more Victoria pans and I have to say they're just nicer made than Lodge for a pretty similar price. As a side note - non-enameled Lodge are made in the states, enameled Lodge are made in China by a manufacturing partner if anyone is concerned about where it comes from. Victoria is made in Colombia by the same family that started the company almost 100 years ago.
@@GrantMcWilliams they are expensive but Le Creuset do have a lifetime guarantee. As long as it’s not drop damage, I’d imagine any enamel cracking would be covered, and you’d get a new replacement.
Thank you so much for this review. I got the Emile Henry and Challenger Bread Pan and they both work wonderfully when baking bread I now use them both when baking :)
Great to hear!
Can you only fit a round loaf in the Emile Henry
I just found your channel, and because of your excellent reviews, I've ordered the Challenger pan, which is still on sale. I've been baking bread for years, and have always used a pizza stone, which entails the adding humidity with a cast iron pan on the bottom. I'm always nervous doing this, so the Challenger sounds like it will alleviate this problem! I prefer to bake sourdough in batards, which is another reason for getting the Challenger. Thanks!
Perfect presentation,thanks
This is a lot of very useful information. thank you!
Excellent content, Baker Bettie.
Excellent! You're a great teacher.
thanks!
Oh I have wanted a challenger since I first saw over a year ago. Saving for one.
I use an Emile Henry "potato pot" for baking sourdough bread. After trying other kinds of various choices, I greatly prefer it for the boule style loaf. They also make a rectangle pan that looks like a regular loaf of bread. It works nicely too, but needs parchment paper in the bottom to keep my bread from sticking to the bottom.
Jist ordered Emile Henry Dutch Oven for $160
Very helpful. Thank you!
I have used Dutch ovens and they work perfectly, but I also regularly use a cast iron combo cooker from Cuisinel. However, for Christmas, my wife bought me a Le Crueuset bread cloche. It has become my go to. It is functional and beautiful, just expensive.
The Challenger looks awesome! I have gotten great use out of my Lodge enameled Dutch ovens. One thing to keep in mind with many of these is that an aftermarket steel handle is recommended if you're baking at 450 or higher. They run about $8-10.
Yes, that is a good point. The Lodge can go up to 500F. However, other brands do not have the handle that can. Like you said, they need a different one. One of the other reasons I like the Lodge.
Great and clear information on pots.👍🏻
Glad it was helpful!
Great education for we beginners! I'm also thrilled to see you're my Chicago neighbor. Will definitely check your classes! ❤
I have wanted a challenger . Saving to get one .
Thank you for this no-nonsense and helpful video. I've baked several loaves per week for years and watch a lot of channels like these and had still never heard of the Challenger brand or the Emile Henry bread cloche. I might need a coin toss to decide which one to buy, as both look like fantastic products.
If I had to choose... I'd pick the Challenger. I use it weekly!
Enjoyed your review !!!
Thanks...
This was such a fun video. Everything in this video is so unique and retro with good information. Subbed!
Thanks!
Great video, very informative of all the products.
Thanks for watching!
I have the challenger and it’s amazingly wonderful and I love it 🥰
It is such a wonderful pan!
We're so glad you love it!
Thank you for this information!
You're welcome!
I will be buying the Emile Henry Bread Cloche...great configuration! Thanks.
How can you lift that lid with an oven mitt?
I have one, and I love it! So easy to use, and I also use it to store the bread between baking.
Love this demo! Nicely done!
Thanks so much!
Oh no... I did actually find this video very exciting! I'm baking some bread right this minute on an aluminum sheet pan and some parchment. Low tech tonight but it was lovely to look at all these pots. In the meantime, good homemade fresh bread is a wonderful thing (as I watch a thousand bread pot videos).
Glad you enjoyed it!
The Challenger pan is the best - worth every penny! I also use the top to make sandwich loaves with a Le Creuset bread tin and a Le Creuset casserole dish. I place the bread tin in the casserole dish - 5.5 quart so its deep - and place the Challenger top over it. It does not seal but the coverage is really good. I use a water bath in the bottom to make sure there is enough steam. If you can only get one pan for bread, the Challenger is really the best and most versatile I think.
Challenger in my opinion is the very best
I always put dish water on bottom work so amazing
I wish you a nice Christmas and a happy new year, greetings from the Netherlands
Thank you very much! Same to you!
I am not a bread baker, but do own two Lodge dutch ovens and one with the legs for outside cooking, and the other one without legs for cooking in my oven or on the stove top. I love both of them and decided to get back to cooking with cast iron since I grew up with my grandmother and mother both using cast iron cookware and because I got tired of buying new cookware every two years like I was with the so called non stick cookware.
Cast irons really are built for life! You can't go wrong.
I love bread cloche, superb!
BTW: The two handles on the large dome of the Challenger are also pedestal legs that support it when inverted to be used as a deep large stew pot. [in which case, the shallow side becomes a cover.]
That’s what i was wondering. It looks like it could be used upside down.
Excellent video and a well needed insight. Thank you for making it Bettie.When I moved to Spain a number of years ago, all my baking “holders” were in storage for a year and I wanted something to carry me over while waiting to explore a home to buy. I thought I’d try the option for 23 dollars from Amazon ( it’s now 25 dollars since). Granite Ware 15-Inch Covered Oval Roaster, 15 inches, Black. It’s got a 4 litre capacity (4.2 quarts) and you can easily get a good size boule or oval shape into it. 2 medium length baguettes will also go in. Bakes the bread fantastically and certainly I have had no complaints from myself or others. The other great advantage is that it is very very light as the Dutch ovens and The cloche are either heavy to lift or awkward to bend down and lift out of a low down oven. I’m getting on a bit and have arthritis in one of my arms. Anyone just starting to bake and doesn’t want to fork out a couple of hundred dollars for the traditional bread baking formats, this is a great cheap option and you can also use it for slow cooking meat or casseroles. I also put a small earthenware jar of hot water in with the dough for extra steaming which gives extra crust enrichment as it boils up in the Roaster.
Very informative presentation
Merci beaucoup l'Amie !!!
I want to try the Challenger, but I fell in love with this Japanese cast iron pan from a company called Oigen. It's really a Dutch oven but is also a Bundt pan and is designed to bake a loaf on the stovetop. I used it alongside the Lodge cast iron bread pan with the same recipe and the one cooked in the Oigen was more moist. In fact, I'm baking one right now on this rainy Arkansas January 23, 2024. You should really get your hands on some Nanbu Tekki! It's amazing.
Hi Betty! Recently I bought cauliflower flour for baking but it doesn’t have the Texture like the flour, it’s smushy even though I use baking powder it doesn’t rise. I add a little bit of coconut flour to hopefully reach a regular flour blend but couldn’t. I am hoping to find the best ketogenic cake/cookie/brownie base. (I also added some collagen powder for bounciness and that was a hit) thanks for all the videos 🧁
Thank you...good info
I own LOTS AND LOTS of cast iron and enameled cast iron. I have LeCreuset down to lodge (and some brands inbetween)!
I have a love of dutch ovens! I just went to the site of your favorite pan and it is awesome! I can see it in my near future. My husband thinks I'm a little obsessed but I just tell him its a hobby, lol! Great video!
That is awesome!
Cute, Cute, Cute kitchen! Looks so cute and functional! :) Nice video too! Thanks for not taking up too much time.
Glad you liked it!
Lodge make the combo 'cabin' cooker for anout $49. it's 3.5 quarts and is a deep 'chicken fryer' skillet with a shallow skillet lid. Together they make a small Challenger style setup. But both pieces can be used in the traditional way separately too. The Chain Baker on RUclips uses this. I got a 5 quart Lodge Double Dutch oven that is made for bread baking as well as other dutch oven styles of cooking. It has no top handle such that lid can be on the bottom in the oven. This allows the deep dutch oven part to be placed on top like a dome in the Challenger pan configuration. So then it is essentially an 'upside down' dutch oven and is easi to load the dough and when the 'dome' is removed for final final browning, the bread is exposed more completely to the heat rather than be down deep in a deep pan; which is less than ideal. Very high quality with tight fitting 'lid'. It was $52. on Wayfair.
Great video! I have one more reasonably priced suggestion which all should consider. Lodge 5 qt cast iron double Dutch oven, suggested list price about $60, SKU L8DD3. The shallow top is totally flat, allowing you you to use it upside down to create a base for a boule and not burn yourself as you caution in you video and the price is RIGHT.
Good choice!
Bravo ! 😃 Very good video on the subject. Merci ! 😃
Glad you liked it!
Just bought the Emile Henry bread cloche for $89 on Costco website! Excited to try it out 😍
Wow I need to go see if I can scoop it up!
@@sarashepard7504 I believe they sold out quickly :(
@@laurierappl4549 I think you are looking at the potato pot? They took down the bread cloche once it was sold out. I tried it yesterday and it gave me great results. Much lighter than a Dutch oven or cast iron! I hope they get a restock because it’s a good price and doesn’t give me a super thick bottom crust like my Dutch ovens.
@@laurierappl4549 oh awesome!! Thank you for sharing
@@missbukii it looks that way at my Costco. I will keep looking for it.
Great video...thanks
Lagostina dutch ovens are every bit as good as Le Creuset and are often found at deep discount. Retail is around $200 US. I paid $50 for a 4.5 quart o sale perfect for bread, buns plus it doubles as an excellent casserole. Love the harvest orange colour.
This was really helpful -- thanks! I've been using a baking stone with an upside-down dutch oven. It works, but that Challenger or Emile Henry would be much more convenient... don't know if I can justify the cost, though.
Interesting selection... and I loved the Challenger pan but the price is pretty steep.
I use my *cast-iron-bottom tagine (North African casserole dish)* for baking and it works really well. It has low sides - easy to drop the dough into, even when hot - and the cover is great at holding in the steam. Most importantly, it can be used for all sorts of cooking, not just breadmaking.
nice idea, never thought about tagine
I tried my Le Creuset cast iron bottom tagine recently and was impressed with the results. Great oven spring!
Thanks for the great review. Just adding Lodge make a Dutch oven with a flat top. So it can be used upside down with the lid being a shallow tray for easy loading.
Great tip!
I was go8ng to suggest using a pizza stone as a base and Dutch oven as a lid to simulate the cloche on a budget. But lodge thought of it too.
Great video 👍👍👍👍👍
I just got my 6qt Lodge enamel dutch oven, and mine is cornflower Blue. I can't wait until I can start making fancier breads.
You look great in this video! Love the pin up style. My sourdough starter is ready to bake with this weekend, thanks to you, and all of your videos. Just also wanted to say, you don't need the very expensive pans. I have a 3 and 5 qt Food network ceramic cast iron dutch ovens, with the metal knobs, and they work wonderfully too. I've had them for years, and use them for baking Artisan Bread in 5 loaves. This will be my first sourdough attempt, so wish me luck!
oh yeah, and I absolutely love your pink and white and your aqua bowls behind you. I'd love to find some like that. They really add to your video set!
@@jessicaeiss2541 go on poshmark they are plentiful
Since I make free standing heavy 12 inch rye loaves I use an old enameled roasting pan. It's cheap and works as well as any of the cast iron stuff. I've got several cast iron bakers and stoneware products as well and frankly their too heavy and cumbersome.
I have an enameled 5 Qt Dutch Oven. I wouldn't recommend anything smaller. It can be a tight fit especially with dough proofed in my round banneton.
Will it fit dough proofed in 10 inch banneton?
So… Now I am glad I bought the LODGE 6 quart. The only concern us that it is very heavy…
Outstanding Information 👍🌻
Thank you!
Another option is an inexpensive pyrex casserole dish. The 6.5L runs at $20-$25. Can be used upside down, or just using the main inverted over the dough on a steel or stone base.
I was afraid of using one because of the high heat.
@@AnnasChickenRanch I preheat oven to 250c, but stone only gets to 220C. Once dough goes in doesn't need more than 220 really, what it benefits from is: no fan / sealed atmosphere to trap moisture to allow greatest time to push through the unsset crust.
On pyrex, are all heat resistant and the ones I own are 300 celsius with a thermal shock of 220c(so OK to go from from room temp at 20C to a 230C oven). I do however know some pyrex less, so look at packaging/description.
The key is avoid great variations on than thermal shock, ie bringing it out of an oven and placing it on a cold stone counter. It could shatter then. Or from fridge directly to a hot oven. From fridge, I follow le creuset stoneware guidance, from fridge/freezer, place it in oven for preheat phase. HTH
@@ipedros7 thank you so much for the explanation. 😁
Thank you
Welcome!
thank you!
check out the Lodge Pre-Seasoned Combo
Cooker. You just use the lid as the base and put the dough on that. Great price and very useful. I would love to try the Challenger but alas, just not in the budget.
Yes, I'm very familiar with it! I know a lot of people love it. It is a really good option and a good price!
We camp so we have a lodge camp Dutch oven. Start baking with during this pandemic and the camp Dutch oven works perfect in my oven. Bonus is I can still take it to go camping. 😁
That's so great! They are really great pans!
I actually only have 3 pots. The Dutch oven was carried out west for a reason. Unless I specifically need a saucepan or to boil noodles or some specialty, I use my dutch oven. Ive gotten soooo good at it. It does take a knack for some things. This next summer I'm going to try it out in outdoor cooking. Hoping to keep our cooling bills low with having to make 3 meals a day.
It is also worthwhile mentioning so called "double-dutch" ovens. Those have the handles on the sides, both on the base and on the lid and you can then use them upside down and put your loaf into the lid, then put the base on top. Same as with the special bread pan and gloche in your video. Lodge make a 5qt double-dutch oven and it's about 75-80 USD.
Yes, they are mentioned in the written article linked.
@@BakerBettie Sorry, I don't see that link.
Thank You!!
Welcome!
Thank you so much for this information! Very helpful!
So glad it was!
Hi Bettie , Loved your presentation , is very informative and like all your professional tips.Could not find the Le Creuset oval baker in the larger size bigger that the 4gt can you advise. Thank you .Cant Wait to see other videos..
I use a cast iron pan of one form or another almost every day. Have been for years. They are pretty simple to maintain. I wash them like any other dish/pan. After towel drying I put it on the lit stove top to dry further. After a couple minutes I turn off the burner and with a paper towel rub a small amount of cooking oil into the pan and let it finish cooling.
It amazes me how expensive they’ve become.
Very informative! Wanted to ask:
1. Can the seasoning done to the non enameled dutch oven(black ones) interfere with the bread baking process and give an smokey odour in the bread?
2. On which rack in the oven should the dutch oven be ideally placed?
3. Should we turn on only bottom heat or bottom and top both?
Thanks!
The size of the dough recipe vs the size of the Dutch Oven or equivalent also seems to be a factor in the "oven spring" and quality of baked bread. My no-knead sourdough Lithuanian rye recipe produces a better loaf when baked in my smaller Dutch Oven than the larger one. Thank you for the review.
You're welcome!
If you have a Lodge Double Dutch Oven, invert it and it functions like the Challenger. Rotate the oven or lid, for ease of handling. Lodge Double Dutch is more versatile than any of your cooking vessels that you bake with
Thanks for the tip!
Thanks for the great review. I have a new Pyrex casserole dish for baking battards but I don’t know if I can preheat it. Have you ever tried one and do you know if it can be preheated?
I highly recommend you find the Lodge Combo Cooker in your next review. It has the benefit of being able to be used upside down, i.e. the 'lid' on the bottom, which yields a shallow cast iron surface to bake on with the deeper part now being used on top and can easily be removed for the baking finish. Besides functioning perfectly and safely, it can be located at the low price of $30-40! Your 'free' top pick will blush in comparison to this choice.
I talk about it in my written post that correlates to this video! I'm very familiar with it, but with all of the options I already have, I just haven't purchased on for myself. It is a great option though!
However, I still much prefer the Challenger for bread baking specifically. Because the combo cooker just isn't as large and the shape doesn't lend itself to making different styles of loaves the way the challenger does. But that is coming from someone who bakes lots of different breads often. For many people, the combo cooker is a great option and versatile for things outside of bread.
I agree, seems like this video is totally incomplete without mentioning the multi cooker from lodge. Makes me think this is more about making a big kickback on the Challenger.
Very helpful. I like the Emile Henry option as it seems to have the advantages of the Challenger, but it's round and it looks as if it wouldn't be as heavy as the Challenger. You've done a great job presenting the alternatives and advantages/disadvantages. [ EDIT: I just learned the Emile Henry cloche is made of clay, and I want iron for heat retention. So it's likely the Le Creuset for round loaves and an old oblong Le Creuset for batards, etc. Anyone know how to clean a heavily discolored Le Creuset Dutch oven? ]
Evening, Bettie...
I recently purchased the Lodge 7.5 oval enameled cast iron dutch oven.
I've yet to bake a loaf in it, but I'm sure looking forward to doing so.
I think it's going to be perfect for frying my Mom's old-fashioned cake donuts in!
Thanks for some great, reliable content, appreciate...
That's wonderful! I bet the 7.5 qt is big enough that you could do a boule or a batard in it too. And yes, they are so great for frying!
@@BakerBettie
And... She ALWAYS used lard!
lol...