Anonymous wrote:

Anonymous wrote:Don't use Le Creuset for bread baking -- it will damage the enamel. Get a Lodge. You can get preseasoned Dutch ovens, or you can season it yourself -- it really is no big deal at all.

+1

The dry heat and high temperatures in the oven eventually take a toll on your Le Creuset. They just came out with a bread specific model but it’s very expensive.

I use a Lodge for all of my sourdough baking. I am a long time baker, even before the craze and I have used this since day one you will not be disappointed . It’s also cheap. Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles, 5 qt https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_api_i_AGBCCSNM16KTA05J7T9G?_encoding=UTF8&psc=1

Quoting myself. I ruined 2 enameled Lodge DO by using it for baking and then bought the one in the link. Did I just get unlucky?

I use my LC. I have two 4.5 qt for bread baking. The high heat is hard of them, but I try to give them a good scrub and lots of love to make up for it. I find it worthwhile to use LCs because I already have them and I use them for lots of other cooking as well.

Anonymous wrote:Why would you bake sourdough bread in a Dutch oven?

I guess many people do - we use a 1/2 inch thick "pizza stone"

we have a couple of dutch ovens but have not considered them for bread. Pizza stone works fine.

I use a Staub 7 qt oval, and it's terrific. I prefer the dark interior.

If you do use the LC, make sure you have one with a metal knob, not a plastic one.

I've been baking sourdough in my 6-qt Le Creuset for 20 years. It is totally fine. This pot is my most-frequently used cooking vessel. I occasionally scrub it out with barkeepers friend.

Why would you bake sourdough bread in a Dutch oven?

Anonymous wrote:I bake crusty bread, but have not tried sourdough yet. When I bake two loaves I use a Lodge 6 quart enameled cast iron Dutch oven and a 7 quart seasoned cast iron Dutch oven. I have found that the end result is my bread expands to the size of the pot. The loaf never rises to the lid but stops an inch below. So the smaller pot makes a denser loaf. I have not had any issue with the enamel being damaged.

Would you care to share a recipe?-8:48

I bake crusty bread, but have not tried sourdough yet. When I bake two loaves I use a Lodge 6 quart enameled cast iron Dutch oven and a 7 quart seasoned cast iron Dutch oven. I have found that the end result is my bread expands to the size of the pot. The loaf never rises to the lid but stops an inch below. So the smaller pot makes a denser loaf. I have not had any issue with the enamel being damaged.

Probably a sour diesel x white widow indica cross or just some heady indoor grown in a sketchy warehouse in Rotterdam.

Anonymous wrote:Don't use Le Creuset for bread baking -- it will damage the enamel. Get a Lodge. You can get preseasoned Dutch ovens, or you can season it yourself -- it really is no big deal at all.

+1

The dry heat and high temperatures in the oven eventually take a toll on your Le Creuset. They just came out with a bread specific model but it’s very expensive.

I use a Lodge for all of my sourdough baking. I am a long time baker, even before the craze and I have used this since day one you will not be disappointed . It’s also cheap. Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles, 5 qt https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_api_i_AGBCCSNM16KTA05J7T9G?_encoding=UTF8&psc=1

I use the Lodge which I happily bought from affiliate links in this website because her recipes and detailed descriptions are wonderful:
https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

I'm not a baker, but that sure helped me make beautiful loaves. I also have a Le Cruset but I didn't want to risk it cracking durning my experiments. The Lodge was rough when I got it, but it's become smoother and seasoned over time. I can also use it on the grill without worrying about scorch marks.

I used a 6 quart le crueset.

Anonymous wrote:Don't use Le Creuset for bread baking -- it will damage the enamel. Get a Lodge. You can get preseasoned Dutch ovens, or you can season it yourself -- it really is no big deal at all.

I use a 4 1/2 qt le creuset and haven’t had any enamel damage at all. It is ivory colored too. I do use bar keeper’s friend as needed and clean off burn marks before using again.

Don't use Le Creuset for bread baking -- it will damage the enamel. Get a Lodge. You can get preseasoned Dutch ovens, or you can season it yourself -- it really is no big deal at all.

I am trying to start making my own sourdough bread. There is definitely a learning curve to do this; first I have to learn how to make sourdough starter etc. Anyway, I will need a cast iron Dutch pot, and cannot decide which one to buy. There is a choice of enameled cast iron pots from expensive Le Creuset, Staub or go cheaper with Lodge ( which requires seasoning). This weekend we went to Leesburg outlets and got Le Creuset 5.5 quart round dutch pot for 30% off ( price was from $400 to $252). But the pot is about 5 inch tall and I feel like it might not be tall enough ( or deep enough) for baking bread. Has any of you baked sourdough bread and which pot do you recommend?