What to buy? Enameled Iron vs Raw Iron Dutch Ovens for making bread

I've made lots of bread in raw and enamelled cast iron but I had yet to test these two types of iron head-to-head. In this week's video, I tested the Lodge USA-made cast iron 6 qt oven vs the new Victoria Signature 6 qt oven.

[duckpwnd]

I wanted to cry when you put that metal spatula into the enameled dutch oven.

[nheffel]

Put Parchment Paper on the bottom of the oven. The bread won’t stick.

[AlexT-synm]

Dutch ovens work well but you don't "need" one per se. What is needed is a heat-retaining base in a hot oven environment (though not so hot that it cooks the outer crust too quickly else it impacts the bread's oven spring) and steam. I use a Wagner vintage cast iron griddle and spritz water every 4-5 mins 3x into the start of the cook and get fantastic rise. Ultimately what's needed is a hot and humid environment - dutch oven or not, though they're definitely a fantastic tool.

[johnharper]

I have good results in my Emile Henry glazed clay bread bakers. I do loaves, though, I haven't splurged the money for a boule baker.
The difference is that they are single purpose bread bakers, like a Challenger or Le Creuset iron bread bakers, whereas Dutch ovens are multi-purpose cookers.
I have heard some bakers say they get the same results in a Dutch over whether or not the dutch oven is preheated . I would be interested in such a comparison.
Another good presentation Jed.

[praetorxyn]

Parchment paper is great for non-stick. I think different features like the little moisture spikes in a Staub lid would probably male more difference than enameled versus raw.

[DianePahl]

I always put parchment paper in the pan before I plop the dough in. No problem getting the loaf out at all. Also, Lodge has that combi oven where you can just bake the bread on the lid with the bottom over the dough (sort of like a mini Challenger) and then you don't worry about burning yourself by reaching in to remove the bread. Also, did you bake those loaves at 550F? I looked back through the vid to see if you readjusted the temperature to 450F. Baking at 550F woooo, that's hot! I would expect something to burn with that. And, that Signature is gorgeous, I may have to save my pennies, lol.

[mpb]

Makes sense. The dutch oven is used to contain the steam until it's time to brown.

[jimglatthaar]

This was a very good test. The conclusion is that using quality cast iron makes more of a difference than the coating should not be surprising, but you confirmed it.

[maxcontax]

I have two 10" Lodge black seasoned Dutch Ovens dedicated to bread baking. They are the right size and the bread comes out consistently great. I have made bread in my leCreuset, also my Chinasium enamelled, and they are not quite as good, the texture seems off. Or maybe I am just used to Lodge cast iron. Victoria would be my choice based on many loaves made in Lodges....

[DaveRyanMcNeely]

Honestly I don't think the splitting was the problem. Perhaps should have pre-shaped the dough after the bulk fermentation and left for a second proof.

[duckpwnd]

Lodge themselves tell you that their enameled cast iron is oven safe up to 500 degrees. I would a little leery of exceeding the manufacturer's guidelines on an expansive piece, especially when so much of the enamled surface is going to be dry and not in any contact with food/liquid.

Bare cast iron can handle much more abuse and much higher temperatures. Not to mention that you can use metal on bare cast iron and any scratches to the seasoning can easily be fixed by reseasoning. You cannot fix scratches to enamel.

[lynnmoss]

I’m looking to buy a Dutch oven for sour dough baking. Trying to find the best dimensions for the Dutch oven. I have an old raw cast iron pot with a rather flat lid. I don’t know if it’s tall enough. From what I can tell, I should find one with the spines on the lid for the humidity.

[Visitkarte]

I would definitely use a raw cast iron Dutch oven for baking. Why would I risk my beautiful enameled Dutch oven for baking bread when a raw one does just fine?

[MixyDoodle]

Have you ever used a Vermicular dutch oven? I have a small one, incredibly impressed with how well the lid seals in particular. Unlike anything else on the market that I've seen.

[andrewpollock]

Jed-Thanks for the interesting comparison. It did make me cringe though, when you used the metal spatula to chisel the bread out of the enameled Dutch oven. Instead, why not use a sling of parchment paper to lower the dough into the hot Dutch oven? That will protect your fingers and also allow the loaf to release easily from any pan.

Also, regarding the scorch mark on the bottom of the loaves, that's easy to prevent with a cookie sheet on the rack below the rack with the bread. That prevents direct radiant heat from overheating the bottom of the Dutch Oven.

I have to say, i was really hoping that your conclusion would be that the raw cast iron was better, because then I could justify buying a Challenger bread pan! But, fair is fair, and I love the look of that new Lodge USA enamel. Keep the videos coming.

[rstumbaugh]

Hey Jed, another educational informative and entertaining video, thank you so much, good on you my friend!

[MatthewConnorsPhoto]

I’m curious if preheating an empty enameled cast iron to 475+ is bad for the enamel. Most enameled cast iron makers say not to heat one empty - to add oil or some other fat while heating, if I’m not mistaken.

[justinkelso]

Noticed you flipped the breads at the end. The Lodge had the square cut, and the Victoria had the diamond like cut.

[DCFunBud]

I would not expose my enameled cast iron to such high heat. Regular cast iron can withstand atomic bomb explosion.

[jasons]

I bought the same exact lodge a few days ago and got today😂