Does the superstone covered baker keep the steam in no kneed dough like a cast iron pot does?
1723428
Yes, that is exactly what I am using it for, the no-kneed recipes, and it has produced excellent bread so far.
1723429
It would appear that it does keep the steam in as the crust is the same. The only thing that I have an issue with is the lid does not actually fit on it - it just sits on top. Several times it has slid just a bit so the raised bread is over the lip on one side. Otherwise - it works well. I have not used a cast iron pot - but I do use a Emile Henry® Flame-Top Bread Cloche and the crust comes out about the same.
1723430
Yes, it does. It probably makes the best bread I have made. After it has cooked with the lid on and you remove it for a short time before taking it out of the oven, you can control the thickness and softness of the crust
1723431
Yes. I see no difference from a cast iron pot with a lid and the baker, except the shape of the loaf.
391827
Not sure what you mean by using water/steam in the oven but I think pizza crust comes out crispier if you preheat the stone.
1449166
This has never been a problem for me, It does prevent the water from boiling over onto the stove, but when you lower the heat, not much steam escapes.
1592580
It does not have steam or auto shutoff. I use mine for seam setting when piecing quilt blocks. Love it, is lightweight and easy to use.
779998
Yes, both the plates do heat up. The lower plate is lot hotter than upper plate ( i don't suggest touching any of these plates with your hands to check... LOL) It does the job GREAT, all you need is some practice and modify making of the dough !
417236
No, once it is set it is solid, I steam clean also and it has held up beautifully. It actually is not set by heat it is melted and blended by heat and then cools back to the solid.
2213081
A lot of people suggest preheating cast iron before cooking. Especially when making pizza that is not possible since I spread the dough on the pan. I say no, not required.
1015666
The interior is unglazed and I also own one that is glazed that I purchased on eBay. The one that I have that is glazed is only glazed on the bottom part so the upper can hold some moisture for baking. The Superstone Bread dome is fabulous and when used after soaking the top during final proofing will more closely emulate a commercial bread deck oven more than any other technique I know of.
900605
You have to do a "standing fluted" or pinched crust with this pan, but it is worth it because it bakes crust beautifully. I get alot of compliments on the crust with this pan. Even with a juicy filling like cherry or peach the crust cooks evenly. No soggy bottom crust. Hope this helps!
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
275481
No, for proofing/raising only. Bake proofed loaf in cast iron pot, baking pan or on baking stone. Baskets are great
1808376
Not sure which model number I got. It does have the stone inside. I think one on top and one on bottom. It was a gift and he knows it better, however, he loves it and it really makes a good crust! We really like it but mastering dough pressing is an art! Practice makes perfect. We are still practicing!
780931
Zoey, a bit of steam does escape but not much. The only issue I have: the cover is almost heavier than the pot! It's fine for braising and browning.
1592579
No, it does not have steam. The Dritz website says the iron will shut off after 60 minutes but it does not say that on the enclosed instructions and I for one have not tested that statement. If you quilt, sew or do crafts where you might need to press short seams it is handy for keeping at your workstation at home or in class. It's not suitable for anything but small jobs. You would not want to use it for household purposes.
1296299
It is more like a waffle iron. The dough in most of the recipes is fairly thick, but is spooned into the indentations, no having to roll. For me, it works best when I thin the dough a little more than the recipes call for.
965086
No, it does not get hot to the touch. I have touched it while it was baking and did not experience any excessive heat.
206107
No. You want the lots of heat and air to evenly circulate over the loaf. If you are making something gooey and it could drip, then I would put a cookie sheet on the shelf below the french bread pan.