Spikes on Staub or Cast Iron vs Indentations on Cast Iron - NYTBread

[Dee Dee]

In the baking of the NYT bread, I've been wondering how the spikes that
are on the lids of the cast iron pots of the Staub, or ron a regular
cast iron skillets affect the baking of this bread.

Or is it better to have a cast iron lid that has many indentations in
the lid, vs. the spikes.

There should be no question that the Le Creuset lid would be the best
(with neither spike or indentation), but then, I don't even know that.


Any experience with the difference in lids noted?

As you can see, I'm trying to get my ducks (pans) in order. :-)
Thanks,
Dee

[Janet B.]

Post by Dee Dee
In the baking of the NYT bread, I've been wondering how the spikes that
are on the lids of the cast iron pots of the Staub, or ron a regular
cast iron skillets affect the baking of this bread.
Or is it better to have a cast iron lid that has many indentations in
the lid, vs. the spikes.
There should be no question that the Le Creuset lid would be the best
(with neither spike or indentation), but then, I don't even know that.
Any experience with the difference in lids noted?
As you can see, I'm trying to get my ducks (pans) in order. :-)
Thanks,
Dee

My 6-qt. Lodge has spikes on the lid. The bread doesn't get high enough to
touch the spikes.
Janet

[Dee Dee]

Post by Janet B.

Post by Dee Dee
In the baking of the NYT bread, I've been wondering how the spikes that
are on the lids of the cast iron pots of the Staub, or ron a regular
cast iron skillets affect the baking of this bread.
Or is it better to have a cast iron lid that has many indentations in
the lid, vs. the spikes.
There should be no question that the Le Creuset lid would be the best
(with neither spike or indentation), but then, I don't even know that.
Any experience with the difference in lids noted?
As you can see, I'm trying to get my ducks (pans) in order. :-)
Thanks,
Dee

My 6-qt. Lodge has spikes on the lid. The bread doesn't get high enough to
touch the spikes.
Janet

Thanks, Janet. I'm going to have to measure my cast iron dutch oven(s)
-- I have one that is on the shelf ready to use with dimples. The
spiked lid one is in the attic and actually has the spikes.

I an wondering also if these lid features which are designed to
condensate the water dripping from them (if they 'are' dripping) back
into the bread dough as it is baking, how it affects the bread. But
obviously with your spikes, it did nothing-but enhance the bread.

Do you feel that your 6 qt was either two large or too small; or you
would've preferred a different size? Or is 5 vs 6 a little too picky
for this bread. Perhaps there might not be an optimum size?

Thanks again.
Dee

[Janet B.]

Post by Dee Dee

Post by Janet B.

Post by Dee Dee
In the baking of the NYT bread, I've been wondering how the spikes that
are on the lids of the cast iron pots of the Staub, or ron a regular
cast iron skillets affect the baking of this bread.
Or is it better to have a cast iron lid that has many indentations in
the lid, vs. the spikes.
There should be no question that the Le Creuset lid would be the best
(with neither spike or indentation), but then, I don't even know that.
Any experience with the difference in lids noted?
As you can see, I'm trying to get my ducks (pans) in order. :-)
Thanks,
Dee

My 6-qt. Lodge has spikes on the lid. The bread doesn't get high enough to
touch the spikes.
Janet

Thanks, Janet. I'm going to have to measure my cast iron dutch oven(s)
-- I have one that is on the shelf ready to use with dimples. The
spiked lid one is in the attic and actually has the spikes.
I an wondering also if these lid features which are designed to
condensate the water dripping from them (if they 'are' dripping) back
into the bread dough as it is baking, how it affects the bread. But
obviously with your spikes, it did nothing-but enhance the bread.
Do you feel that your 6 qt was either two large or too small; or you
would've preferred a different size? Or is 5 vs 6 a little too picky
for this bread. Perhaps there might not be an optimum size?
Thanks again.
Dee

Originally I thought that the 5 qt would be better, but I have changed my
mind and decided that it is o.k. as is. I don't mean that I wouldn't try a
5 qt. if I had one. But the dough pulls away from the side of the 6 qt. with
oven spring just as a free form loaf would on a stone in the oven. I think
with a 5 qt that the shape of the loaf might be dictated by the size of the
bottom of the pan. I don't think that would necessarily be a bad thing or a
good thing, just different. I don't think there is enough steam to generate
condensation -- at least I see no evidence of it. Try whatever you have. I
think either would have enough capacity for the loaf. Hope this helps and
good luck. Just be sure that the proofing loaf has really proofed enough
before putting it into the pan. Use the finger or hand test and don't be
alarmed after you dump it into the pan, the loaf will recover. This is
really a lot of fun.
Janet