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Dutch Oven

Cast iron pot that traps steam for better bread.

Dutch Oven: loaf baking inside a Dutch oven with the lid off
A heavy lidded pot that traps steam from the dough itself.

A heavy cast-iron pot with a tight-fitting lid, used to create a steamy baking environment that mimics a professional steam-injected oven. The trapped steam keeps the crust soft initially, allowing maximum oven spring.

By Henry Hunter · Updated

Henry's notes from the bench

  • Preheat it empty at 500°F for at least 30 minutes. A cold Dutch oven won't give you that explosive spring.

Connected terms

Oven SpringScoring

Watch it at the bench

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Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

Go deeper

BakingGreatBread.blog
Dutch Oven vs. Baking Shell

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