Got stuck choosing between a dutch oven and a loaf pan for my first boule

I finally got my starter active enough to bake with after like 10 days of feeding. I was dead set on using my trusty loaf pan because that's what my mom always used. But then I read like 5 threads here saying a dutch oven gives you better oven spring and a crustier crust. So I borrowed my neighbor's enameled cast iron dutch oven. Man, what a difference. The bread puffed up huge and the crust cracked in the best way with that deep brown color. My only complaint is I nearly burned my arm pulling the hot lid off after 20 minutes. Has anyone else switched from a pan to a dutch oven and never looked back?

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1 Comment

linda6264d ago

Did you bake with the lid on the whole time or did you take it off halfway through? That steam trap is what really does the magic.