Bread baking in a cast iron pot - Here's how it works!

• Preheat: First, preheat your oven with the cast iron pot inside on a rack. Because thick materials like cast iron takes longer to heat up, I preheat my oven together with the pot for 45 minutes.
• Transferring to the Oven: Position a heatproof surface like a stone baking board or sturdy oven rack on the oven shelf. After preheating, carefully transfer your proofed dough from the proofing basket into the preheated pot. Cover with the lid and place the pot in the oven. For a decorative crust, consider scoring the dough before baking.
• Baking with a Lid: Depending on your recipe, the oven temperature should now be reduced. The enclosed environment created by the lid traps the steam released by the dough. This steam helps to develop a soft, moist crumb and prevents the crust from cracking prematurely.
• Baking without a lid: After some time, the bread will have been sufficiently steamed and the lid can be removed to allow the steam to escape. For rye bread, this is usually after 10 minutes, for wheat bread after about 20 minutes. The bread is then baked without a lid until it reaches its desired crispy golden brown crust.
• Cooling time: After baking, carefully remove the bread from the pot and allow it to cool completely on a wire rack for at least an hour. This is crucial for developing a perfectly structured crumb.

Depending on the pot you're using, transferring the dough can be a bit tricky and takes a bit of practice. Here are some tips:

The perfect fit is essential for baking bread in a cast iron pot. Not only should the lid seal tightly, but the dough must also fit inside the pot.

If you already have a suitable pot, measure the bottom diameter to find the right proofing basket. If you don't have a pot yet, consider what size loaf you want to bake and how else you'd like to use the pot. Most pots are round and therefore suited for round loaves."

• The inner diameter of your proofing basket must be smaller than the bottom diameter of your pot.
• A snug fit between the pot and the dough will help your bread rise tall and prevent it from spreading out too much.

Tip: In my opinion, oval shaped bread loaves are better suited for baking on a sheet or stone. This allows you to bake two loaves side by side to save space.

In order to bake a delicious loaf of bread with perfect a crust and crumb, cast iron pots are the best and some might say the only choice. Cast iron not only retains heat well and distributes it evenly but it also can withstand the very high temperatures needed to bake bread. A clay pot pre-soaked in water is also suitable for baking bread. However, the clay pot should not be preheated in the oven as it may crack.

Tip: Stainless steel pots (which reflect heat) or pots with coatings are not suitable, as they often cannot be heated high enough without being damaged.

Here are my favorite cast iron pots for bread baking, which I use on a regular basis. First, the most important facts and differences:

Cast Iron Bread Baking Pot: Lodge Combo Cooker

• Thick material retains heat
• Suitable for all oven types, as well as for camp fires and charcoal or gas grills.
• Built to last
• All-in-one bread baking pot, frying pan, and roaster.
• For round bread loaves up to 1 kg and smaller oval shaped loaves

I'm particularly impressed by the Lodge Combo Cooker cast iron bread baking pot because of its versatility. The lid, which can also be used as a frying pan, is perfect for directly transferring your dough onto. The deeper casserole dish then becomes the lid to steam your bread. The pan has a larger bottom diameter than the pot, which means you can bake larger round loaves up to 1 kg or a small oval loaf. Scoring the dough on the lid is also easy and without the risk of burning your hands in the process, thanks to the low height of the pan.

Because of its thicker material, the pot takes longer to heat up, but then stores the heat and can compensate well for temperature fluctuations in your oven.

Cast iron can be used on all types of stovetops and even over an open fire. Since the Lodge Combo Cooker bread baking pot is already seasoned with vegetable oil from the factory, care is quite simple if you follow a few things.

How to ensure your Lodge Cast Iron Dutch Oven lasts for generations:

• Wash by hand in hot water using minimal or preferably no dish soap. Dry immediately to avoid rust.
• Do not store any food in it or use it to prepare acidic foods.
• Regular cooking or baking with fat will naturally replenish the seasoning layer. If not, re-season the pot by heating it on the stovetop, applying a thin layer of oil, and then wiping off any excess

Cast Iron Bread-Baking Pot

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The following proofing baskets work best with the Lodge Combo Cooker:

• Rattan Proofing Basket Round 750 g
• Rattan Proofing Basket Oval 750 g
• Wood Pulp Proofing Basket Round 750 g & 1000 g
• Wood Pulp Proofing Basket Round Grooved 750 g & 1000 g
• Wood Pulp Proofing Basket Oval 750 g
• Wood Pulp Proofing Basket Oval Grooved 750 g

Once you have a cast iron bread baking pot, you won't need much more additional equipment to successfully bake bread. However, the following items are essential:

For a smooth process, you'll need a stable, heat-resistant surface to place your preheated bread baking pot on. A cork or wooden board will definitely be scorched by the hot pot. I recommend a stone slab or a sturdy steel-rack.

But the most important accessory is heat-resistant oven mitts. A cast iron bread baking pot, including the bread, weighs several kilos. When it's hot, it poses a safety risk if you can't get a good enough grip on the pot. Oven cloths don't allow for this. In our assortment, you'll find professional-oven-mitts used in bakeries, certified for contact heat up to 250°C.

An oven-thermometer helps to better estimate the temperature in the oven. Most ovens can only display the desired temperature. An additional oven thermometer helps you to better understand your oven and baking results, allowing you to make the necessary adjustments for the next time you bake.

Baking bread in a pot is easy, and allows you to bake crispy bread with a fluffy crumb at home - just like from your favorite bakery, and without a steam oven. A cast iron pot is best suited for this. If you have any further questions about baking in a pot, feel free to write them in the comments. If you would like to learn more about bread baking and bread baking accessories, simply subscribe to our newsletter and never miss a new article.