Finally nailed my sourdough crust after switching to a Dutch oven

For years I baked my loaves on a regular sheet pan with a pan of water below for steam. The crust was always okay, but never that deep, crackly finish you see in pictures. A baker friend in Portland told me to just try a basic cast iron Dutch oven, preheated for an hour. The difference is crazy. The crust is now dark, blistered, and sounds hollow when tapped. Has anyone else found that one simple tool change made all the difference for a specific bake?

4 comments

4 Comments

hannah3201mo ago

Gadget graveyard" implies you've tried a Dutch oven too?

cole_flores441mo ago

I read a thing about how Dutch ovens were originally designed for slow cooking over coals, so yeah they have a long history lol. I actually tried one a few years back for a bread recipe and it worked great, but honestly the clean up was a pain. These days I stick with my basic pots and just focus on the recipe like you said. Technique really does carry you further than fancy gear.

angelarivera1mo ago

That "one simple tool" is just extra gear. My sheet pan method works fine and saves counter space. A good bake comes from technique, not buying more stuff.

wyatt1351mo ago

Hey, "saves counter space" speaks to my soul. My kitchen looks like a gadget graveyard half the time. I'm all for technique, but my technique apparently involves buying every single pan.