Can I bake bread in a cast iron Dutch oven with the lid on, or should I use tin foil instead?
I have a Cuisinart cast iron enamelware dutch oven that I purchased recently to bake bread in the oven. I am supposed to bake at 450 degrees. The pot states it can be baked up to 500 degrees, however does that include the lid. The lid is cast iron but has a knob on it that I am unsure of. Please send me info as my bread is rising and needs to be baked. Should I just cover it with foil? I don't think I will get the same results.
Best Answer
Presuming the Cuisinart knob is made of the same material as the Le Creuset one (Phenolic), the given maximum temperature is 375°F.
However, many people (including this thorough article) recommend covering it with foil to protect it at higher temperatures. Also, I would suspect that giving 375°F as the limit means that it's OK to go higher, just not too often, and also they won't guarantee it above that temperature.
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Do you put the lid on a Dutch oven when baking bread?
Make a few slashes in the top of your loaf (a lame works well for this), and then put the lid on. Bake for 25 to 30 minutes; remove the lid and bake for another 5 to 10 minutes, until the loaf browns fully. Remove the loaf from the oven and let it cool completely on a rack before slicing.Do I bake bread with lid on?
You can bake your bread covered, then leave uncovered for 10 or so minutes to create a crust. Giving your surface a solid hour to preheat will ensure a perfectly risen loaf. Oh, and spray the sides of your oven with water for extra steam. More steam means more time for your bread to expand.Can I use tin foil as a lid for Dutch oven?
The lid on a Dutch oven retains heat and traps moisture as it evaporates from the bread, giving the loaf that beautiful artisan crust. Foil will neithe trap the moisture adequately, nor will it retain heat, but it will slow your crust from browning too quickly.Why do you bake bread with a lid?
A covered vessel preheated in a 500-degree oven at home functions the same way. The lid holds in the moisture given off by the dough, creating the crunchy crust as well as a dark brown color, something called the "Maillard reaction" as the heat caramelizes the sugar in the grain.Hot or Cold Dutch Oven? (Which is best when baking bread?)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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