JS Blog Software development, entertainment, lifestyle.

Lodge combo cooker cast iron

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For the past six months I have been using Lodge combo cooker cast iron for baking my usual loaf of sourdough bread and I am loving it!

Compared to my previous favourite way of baking bread using pizza steel, it makes baking routine simpler because in the first half of the bake I do not have to tend to a tray beneath the pizza steel where I put water just after launching my bread dough onto the pizza steel to produce moist environment (steam) so the dough has a chance to expand – without steam crust would form quickly, preventing the dough to expand and thus burn while the inside of bread, the crumb is not baked. I still bake using pizza steel because it allows me to bake bigger quantity of bread and different shapes, not just boules, but not on a weekly basis.

Another advantage of combo cooker are its physical properties/dimensions.

  1. It is just the right size for 1 kg of dough, so the steam from the dough is trapped inside the dough and not lingering in the top of the oven.
  2. It consists of a skillet and a deep skillet and together they act as a dutch oven. I can transfer the dough from proofing basket directly onto skillet without the need of using pizza peel and parchment paper.
  3. I can bake on higher temperature throughout the entire bake and not worrying to burn it. Higher temperature means better oven spring and nicer coloring of the crust.
By Jernej
JS Blog Software development, entertainment, lifestyle.

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Hi, I'm Jernej, a software engineer from Slovenia. Welcome to my personal blog. For more about me, my work and hobbies, please visit my profile page.

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