Le Creuset

[Geoff Lane]

Folks,

Just checking; are there any maximum temperatures from Le Creuset pots?

I have seen a recipe for bread which requires a Dutch Oven; reading up
on that definition I think a decent casserole will suffice but requires
a temperature of 230c.

I am not sure what the lid handle is made of but should it be OK for
that temperature?

Geoff Lane

[felangey]

Post by Geoff Lane
I am not sure what the lid handle is made of but should it be OK for
that temperature?

Le Creuset say that the phenolic lid knobs are only good to temps up to
190C. See here:
http://www.lecreuset.co.uk/Help-Advice/Care--Use/Care--Use-Cast-Iron/

Incidentally, the dutch oven method of bread cooking has become our norm -
with great results. I use it mainly for a sourdough, but it works great with
any bread recipe on which you want to develop a good crust as it traps and
steams the loaf with it's own moisture. I use thie one
http://www.amazon.co.uk/Lodge-Combo-Cooker-Shallow-Skillet/dp/B0009JKG9M
which is good, because you can turn the loaf out onto the shallow skillet
and lid with the deep section.

Let us know how it goes.

[Malcolm Loades]

Post by felangey

Post by Geoff Lane
I am not sure what the lid handle is made of but should it be OK for
that temperature?

Le Creuset say that the phenolic lid knobs are only good to temps up to
http://www.lecreuset.co.uk/Help-Advice/Care--Use/Care--Use-Cast-Iron/
Incidentally, the dutch oven method of bread cooking has become our
norm - with great results. I use it mainly for a sourdough, but it
works great with any bread recipe on which you want to develop a good
crust as it traps and steams the loaf with it's own moisture. I use
thie one
http://www.amazon.co.uk/Lodge-Combo-Cooker-Shallow-Skillet/dp/B0009JKG9M
which is good, because you can turn the loaf out onto the shallow
skillet and lid with the deep section.

I'd not seen that sort of Dutch Oven before, looks good My method is to
use a pizza stone in the oven which I then put the loaf on and cover it
with an inverted stainless steel bowl. Pictures here
http://afoodiediary.com/step-step-white-loaf/

Does the loaf ever stick to the base of a Dutch oven? I put the dough
on a silicon sheet and then on the pizza stone.

Malcolm

[felangey]

Does the loaf ever stick to the base of a Dutch oven? I put the dough on
a silicon sheet and then on the pizza stone.

I usually turn out my loaves onto a piece of parchement upon a makeshift
peel. This allows me to swiftly slide the loaves into the skillet without
any (or much!) risk of mishap in turning out....or with the insanely
pre-heated cast iron!

[graham]

Post by Malcolm Loades

Post by felangey

Post by Geoff Lane
I am not sure what the lid handle is made of but should it be OK for
that temperature?

Le Creuset say that the phenolic lid knobs are only good to temps up
http://www.lecreuset.co.uk/Help-Advice/Care--Use/Care--Use-Cast-Iron/
Incidentally, the dutch oven method of bread cooking has become our
norm - with great results. I use it mainly for a sourdough, but it
works great with any bread recipe on which you want to develop a good
crust as it traps and steams the loaf with it's own moisture. I use
thie one
http://www.amazon.co.uk/Lodge-Combo-Cooker-Shallow-Skillet/dp/B0009JKG9M
which is good, because you can turn the loaf out onto the shallow
skillet and lid with the deep section.

I'd not seen that sort of Dutch Oven before, looks good My method is to
use a pizza stone in the oven which I then put the loaf on and cover it
with an inverted stainless steel bowl. Pictures here
http://afoodiediary.com/step-step-white-loaf/
Does the loaf ever stick to the base of a Dutch oven? I put the dough
on a silicon sheet and then on the pizza stone.
Malcolm

When I use a pizza stone, it is always well pre-heated and I put the
dough directly on it. Once, just once, I tried baking the bread from
cold (some on the sourdough group swear by it). I put the dough on the
pizza stone without thinking - and it stuck, good and proper.
As long as the dutch oven is pre-heated, the bread will not stick to it.
Graham

[Ophelia]

Post by Geoff Lane
Folks,
Just checking; are there any maximum temperatures from Le Creuset pots?
I have seen a recipe for bread which requires a Dutch Oven; reading up
on that definition I think a decent casserole will suffice but requires
a temperature of 230c.
I am not sure what the lid handle is made of but should it be OK for
that temperature?

The handles on mine seem to be metal and have always worked fine for me. I
have used them in the oven at very high temps.

I have also used one to make bread on the hob in my caravan because the oven
heat was useless. Dunno how it would work if you had one with an enamel
interior, mine are black (is the black part enamel?) I do have some with
white enamel insides but treat them with more respect.

[graham]

Post by Geoff Lane
Folks,
Just checking; are there any maximum temperatures from Le Creuset pots?
I have seen a recipe for bread which requires a Dutch Oven; reading up
on that definition I think a decent casserole will suffice but requires
a temperature of 230c.
I am not sure what the lid handle is made of but should it be OK for
that temperature?
Geoff Lane

No! remove the plastic knob.
I used to use a Le Creuset "Marmitout", which in the obviously obsolete
model that I have is a sort of casserole with a lid with lateral handles
moulded in the cast iron. New versions are like saucepans with cast iron
lids. Like Felangey, I now use a Lodge cast iron dutch oven.
Graham

[Geoff Lane]

Thanks for all the replies, I didn't chance the lid's knob.

The lid has a decent rim so easy to lift off with oven gloves, just
blocked the screw hole with foil - not sure if that really made any
difference.

Bread good but wonder of the economics. High temperature, heat the empty
dutch oven for 30 mins THEN cook the bread for 90 minutes.

Shame the cost of electricity makes one think of that.

Geoff

Post by Geoff Lane
Folks,
Just checking; are there any maximum temperatures from Le Creuset pots?
I have seen a recipe for bread which requires a Dutch Oven; reading up
on that definition I think a decent casserole will suffice but requires
a temperature of 230c.
I am not sure what the lid handle is made of but should it be OK for
that temperature?
Geoff Lane

[graham]

Post by Geoff Lane
Thanks for all the replies, I didn't chance the lid's knob.
The lid has a decent rim so easy to lift off with oven gloves, just
blocked the screw hole with foil - not sure if that really made any
difference.
Bread good but wonder of the economics. High temperature, heat the empty
dutch oven for 30 mins THEN cook the bread for 90 minutes.
Shame the cost of electricity makes one think of that.
Geoff

As De Beers used to advertise, "Quality is remembered long after the
price is forgotten".
If you go to London, visit the Poilâne bakery in Belgravia (a 10 minute
walk from Sloane Sq.). There you can buy a 2kg miche that will cost you
about 8 quid. But it's worth every penny!
Graham

[felangey]

As De Beers used to advertise, "Quality is remembered long after the price
is forgotten".
If you go to London, visit the Poilâne bakery in Belgravia (a 10 minute
walk from Sloane Sq.). There you can buy a 2kg miche that will cost you
about 8 quid. But it's worth every penny!

Agreed! :)

Some great bread in London just now. Along with Poilane, have had some
amazing stuff from the likes of e5bakehouse, St John etc. Most memorable
loaf was from Wild Caper at Brixton Mkt....memorable sourdough baked in the
similarly located Franco Manca pizza oven. I snacked for a week on that
loaf....along with some cornish butter = heaven!

[graham]

Post by felangey

Post by graham
As De Beers used to advertise, "Quality is remembered long after the
price is forgotten".
If you go to London, visit the Poilâne bakery in Belgravia (a 10
minute walk from Sloane Sq.). There you can buy a 2kg miche that will
cost you about 8 quid. But it's worth every penny!

Agreed! :)
Some great bread in London just now. Along with Poilane, have had some
amazing stuff from the likes of e5bakehouse, St John etc. Most memorable
loaf was from Wild Caper at Brixton Mkt....memorable sourdough baked in
the similarly located Franco Manca pizza oven. I snacked for a week on
that loaf....along with some cornish butter = heaven!

My 11 yr old grand-daughter is becoming a keen baker - we made a batch
of brownies last night when she stayed over. I've paid for he to attend
a week-long baking course at the local tech college this summer. She's
really excited.
One thing I have yet to do is to show her how to make butter. I've
tracked down a source of good, additive-free cream at the local farmers'
market. Mum taught me as she had classes in "dairy" when she was at
school. They don't do that any more.
Graham