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Old 03-02-2008, 11:31 AM   #1
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I need advice on dutch oven for making crusty bread

I just went into the basement to dig out my CI Dutch Oven and it's rusty inside and out to the point I would have to wire brush it and re-season it.
My crusty bread is going to be ready to pop in the oven around 4 PM.
What am I going to use?

I've got some large TFal pots, but they have plastic handles on them.
I've got a SS pasta pot (looks like a stock pot I guess) with a glass lid with a small hole in it.

Aren't DOs supposed to be on the heavy side, even if it isn't a traditional CI DO? Do you think I could get by by lining my DO with foil and setting the dough on parchment paper?
Maybe I have time to re-season it if I get a move on... even though it will never be the same from all those years of using it.....

Sorry if this should be under cookware instead....

I can't believe this
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Old 03-02-2008, 11:40 AM   #2
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Hi Pacanis ~ Sorry about your Dutch Oven. I have a question -- Why do you need a Dutch Oven to bake bread? I always put mine on a baking stone or on a baking sheet. It turns out crusty and delicious. Maybe, I'm not understanding the type of bread you are baking -- does it absolutely have to be cooked in a Dutch Oven? Good Luck!!
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Old 03-02-2008, 11:49 AM   #3
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You need a heavy, dense pot to bake the bread in, pacanis. Yes, if you hurry you could use your DO. Just line it with foil so that some of the new seasoning and/or rust doesn't get on the bread. Actually, if you don't have the time to season it, just line it with foil.

The stainless steel pot won't have enough mass to bake the bread the way it needs to be baked.

I've used my Le Creuset cookware (sans the knob) to make the type of bread (I suspect N.Y. Times) and have had excellent results. Again, LC is enamel-coated iron, so the mass is there.

Best of luck. Don't you just love it when you're thrown a curve in the middle of a project?
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Old 03-02-2008, 11:51 AM   #4
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Thanks for answering back.
Maybe it doesn't...... I just read through the instructions and it just says heavy, covered pot. For some reason I was under the impression it had to be a Do... maybe I read it in someone's post.
So I could use a glass covered "casserole" dish?
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Old 03-02-2008, 11:53 AM   #5
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Originally Posted by Katie E View Post
Don't you just love it when you're thrown a curve in the middle of a project?

NOOOO

Now I can't find my wire brush......
Off to the hardware store.
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Old 03-02-2008, 11:55 AM   #6
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If it's the N.Y. Times recipe, don't worry. The dough can handle plenty of abuse. It isn't unusual for me to let mine sit for almost 22 hours before I start the second stage. It's very forgiving.
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Old 03-02-2008, 11:58 AM   #7
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Clean up and re-season your CI Pot regardless!! So next time......
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Old 03-02-2008, 12:50 PM   #8
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Being done as we speak, Uncle Bob.
I've got 12 qts of cone brade in their baking right now .....

I didn't realize how rusty some of my stuff has gotten. Must be because I store HCL caplets down there, though they are in a plastic container..... and I can't smell chlorine... My welding jacket, which was sitting on top of the boxes of HCL fell right apart, but I got one last use out of it.

I wired brushed the heck out of the dutch oven and got the coal miner's face to prove it. Cried the whole time I had to take a good layer of seasoning off. sniff.
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Old 03-02-2008, 12:54 PM   #9
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Quote:
Originally Posted by Katie E View Post
If it's the N.Y. Times recipe, don't worry. The dough can handle plenty of abuse. It isn't unusual for me to let mine sit for almost 22 hours before I start the second stage. It's very forgiving.
yes it is forgiving . First time I ever made the dough it sat 23 hrs , we had gone shopping and didn't get back til late.
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Old 03-02-2008, 12:56 PM   #10
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Originally Posted by auntieshelly View Post
Hi Pacanis ~ Sorry about your Dutch Oven. I have a question -- Why do you need a Dutch Oven to bake bread? I always put mine on a baking stone or on a baking sheet. It turns out crusty and delicious. Maybe, I'm not understanding the type of bread you are baking -- does it absolutely have to be cooked in a Dutch Oven? Good Luck!!
the ny times recipes specified DO. Another recipe specifies stone. I used both recipes with their respective methods with success.
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