Cast Iron Bread Baking: Is It Possible?

Cast-iron pans are a great way to bake bread, especially sourdough. They can be used to bake bread in ovens or on grills, and are known to yield fluffy bread with a crispy exterior and a moist interior. The even heat distribution and heat retention of cast iron pans are key to achieving this. However, cast iron pans can be heavy and very hot when removed from the oven, so it is important to use heat-resistant oven mitts when handling them. Additionally, cast iron can crack if exposed to extreme temperatures, so it is recommended to either use a cold cast iron pan in a cold oven or proof outside of the Dutch oven and transfer to a preheated one.

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Greasing the pan

First, it is important to choose the right type of grease. You can use vegetable oil, cooking spray, or a neutral-tasting oil. Alternatively, you can create your own baking pan release spread by mixing one part Crisco, one part oil, and one part flour. This mixture can be applied to the pan with your hands or a brush. You can also use solid grease, such as shortening, or liquid lecithin mixed with vegetable oil, applied with a pastry brush or mister.

Once you have chosen your grease, it is time to apply it to the pan. Be sure to cover the entire bottom surface and sides of the pan. You can use a brush to apply the grease, or you can use your hands if you are using a thicker grease like Crisco. Be sure to pay extra attention to the corners and edges of the pan, as these areas can be more prone to sticking.

If you are using a cast iron skillet, it is important to grease the pan while it is cold. This will help ensure that the grease adheres properly to the pan and does not burn when it comes into contact with the heat. If you are using a cast iron loaf pan, you can grease the pan and then place the shaped dough inside, allowing it to proof for 40 minutes to an hour before baking.

Greasing your cast iron pan properly will help ensure that your bread bakes evenly and releases easily from the pan. With the right techniques and ingredients, you can achieve a beautiful and delicious loaf of bread.

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Scoring the bread

There are various scoring techniques that you can use to create different patterns on your bread. A single or double slash promotes a large opening, while a series of small, delicate slashes create a more intricate design. You can experiment with different shapes like stars, leaves, flowers, or geometric shapes to create your own unique design. The type of scoring pattern you use will depend on the shape of the loaf you are baking. For example, a round boule typically gets an X-shaped score, while a long baguette gets a series of diagonal slashes.

When scoring bread, it is important to use a sharp blade and make swift, confident slashes. You can dust the top of your loaf with flour prior to scoring to create a contrast between the white flour and the dark, baked crust. Additionally, you can spray your knife with cooking spray or oil before scoring to make the process easier.

Scoring bread takes practice, so don't be discouraged if your first attempts don't turn out perfectly. Experiment with different techniques and designs, and most importantly, have fun with it!

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The best bread type to bake

You can bake a variety of bread in a cast-iron pan, including sourdough, rustic bread, and soft and buttery homemade loaves.

Sourdough

Scoring expert Erin Slonakar recommends using a cast-iron pan to bake sourdough bread. She suggests that cast iron removes the guesswork from the process, eliminating the need to fuss with trays of boiling water or worry about achieving the right amount of steam in the oven. Additionally, cast iron provides the ideal steamy environment for yielding a loaf with the perfect oven spring.

Rustic Bread

You can bake delicious rustic bread in a cast-iron skillet without any special tools, ingredients, or equipment. This type of bread is ideal for those with food allergies who cannot purchase bread from local bakeries due to cross-contamination concerns.

Soft and Buttery Homemade Loaf

You can also use a cast-iron loaf pan to bake a soft and buttery homemade loaf. This beginner-friendly recipe requires only a few basic ingredients and simple steps. The cast iron ensures even heat distribution and helps retain heat, resulting in evenly cooked bread with a crispy exterior and a moist interior.

Other Bread Types

Cast iron pans are also suitable for baking other types of bread, including whole grain bread and French toast casserole. You can even experiment with different variations by adding cinnamon and sugar for a sweet twist or using herbs for a savoury flavour.

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Oven temperature

Yes, cast iron pans can be used to bake bread. The cast iron's even heat distribution and steam retention create an ideal environment for baking bread. The even heat distribution of cast iron ensures a stable baking environment, while the steam sealed inside the pan adds moisture to the oven, allowing the bread to rise fully and develop a shiny, deep-crust colour.

• Preheat the oven: Preheating the oven is essential when baking bread in a cast iron pan. It is recommended to preheat the oven for 40 minutes at a temperature 50°F (about 10°C) higher than the recipe's specified temperature. This compensates for the loss of heat when the lid is removed. Preheating also ensures that the cast iron pan is sufficiently hot, promoting a good oven spring, which is the expansion of the dough during baking.
• Adjust the temperature to prevent burning: Cast iron has excellent heat retention properties, but its prolonged exposure to high temperatures can lead to scorching or burning of the bread. If the bottom crust of your bread tends to burn or become too thick, consider reducing the preheat temperature. For example, instead of preheating at 450°F (230°C), you can lower it to 425°F (218°C).
• Use a heat shield: If you are using a traditional oven with a heating element only at the bottom, you may experience scorching on the bottom of your loaves. To prevent this, you can place an empty cookie sheet on a lower rack simultaneously as you put the bread in the oven. The cookie sheet acts as a heat shield, reducing the direct heat exposure to the bottom of the loaf.
• Bake with a lid for a crispy crust: To achieve a crispy crust, it is recommended to bake the bread with the lid on for 20 minutes and then remove the lid for the remaining 10 minutes of baking. This technique allows the bread to firm up and promotes the formation of a crispy crust.
• Be cautious with temperature extremes: Cast iron can crack when subjected to extreme temperature changes, such as placing a cold cast iron pan in a hot oven or vice versa. To mitigate this risk, consider using a cold cast iron pan and starting from a cold oven, or proofing the dough outside the Dutch oven and then transferring it to a preheated one. Lodge, a cast iron cookware manufacturer, recommends preheating from a low heat to avoid thermal stress.

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Proofing the dough

There are two types of proofing: same-day proofing and cold proofing. Same-day proofing is when the shaped dough is left out at a warm temperature until sufficiently proofed. The amount of time the dough is left to proof depends on the dough makeup and the temperature at which it is proofing. For most recipes, the proofing time at warm temperatures will be between 1.5 to 3 hours. Dough that gets too warm can cause air bubbles to form more quickly than the gluten proteins can handle them, which will collapse and ruin the proof, so be sure to keep proofing temperatures between 50°F and 75°F.

Cold proofing, or retarding, is when the shaped dough is placed in the refrigerator to let proof for many hours at a cold temperature. The dough is proofed at a cold temperature for 8 to 16 hours, commonly overnight. This method is great for home bakers as it makes the baking schedule easier and it adds depth of flavor to the final bread.

There are a few ways to proof bread dough. The traditional way is to use a glass bowl at room temperature, covered with a damp paper towel or cloth. You can also use a proofing basket or a bread tin if you want to create a specific shape. If you are proofing in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough to rise.

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