Emprimir
Correo Electrónico
Add a photoFor those of you who want to bake bread in a cast iron Dutch oven, there is so much misinformation out there that I wrote Lodge to get the low-down. Here was the reply:
Hi Myra,
Thank you for taking time to inquire about this. The black seasoned cast iron cookware is safe in the oven well past 500 degrees. This makes it great for baking bread. Be sure to keep the surface rubbed with oil as high temperatures will dry out the cookware.
If the piece is enameled, it can be used in the oven up to 500 degrees as long as it has a stainless steel handle on the lid. Be sure to heat the cookware gradually and never heat it dry. Water can be used to preheat if necessary.
I hope this information is helpful. Please let me know if you have any further questions.
Thank you,
Garrett Cook
Customer Care Representative
Lodge Manufacturing
Ph: 423-837-7181
Fax: 423-837-8279
Here's the 5 Minute no-knead recipe for what I consider a really tasty bread.
Ingredientes
- For two loaves:
- 3 C warm purified or other bottled water
- 1 T instant yeast
- 1 -1 1/2 T Kosher salt (if you use table salt, use less)
- 6 1/2 C AP flour or unbleached
Direcciones
- Mix the yeast into the water, add salt and flour.
- Mix well, that is until there are no bits of unincorporated flour.
- Cover and let rise 2 hours. It will be bubbly and collapse.
- Place in reefer for 2-5 days to develop flavor.
- Remove a grapefruit size portion to bake and re-cover the rest.
- Shape into a boule or baguette, etc.
- Sprinkle cornmeal or some flour on parchment paper and place the dough on top.
- Let rest 20-30 minutes; meanwhile, heat your oven to 500 degrees with the well-greased cast iron Dutch oven and lid on the middle rack. The dough will not rise much, if any. Split the top with a knife or lame, as it will get great oven spring.
- Using oven mitts, remove the Dutch oven lid and place the dough inside, then put the lid back on.
- Bake the bread 20 minutes and remove the lid.
- Bake another 20-30 minutes or until bread is medium to dark brown. (I used to be a "blonde" baker, but have learned the wisdom of baking bread much browner, as the crust is improved, as well as the flavor.)
- Remove the bread from the oven, discard the parchment and let the bread cool completely.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 11g | |
| Calories 12 | |
| Calories from Fat 2 | 17% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2909mg | 121% |
| Potassium 81mg | 2% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.0g | 0% |
| Protein 1.53g | 2% |
