One of the Aldi finds that usually shows up about once a year on the aisle of shame is various pieces of enameled cast iron cookware. I bought the 6qt stock pot and then later bought the bread oven. Both of them are late 2024 purchases.
Final result of the bread oven vs the dutch oven. Both were purchased in September 2024 at Aldi stores in the US.Both bowls are much fuller, but the small one is nearly full after sitting for a bit over 12 hours. Note the bowls are on opposite sides in the previous picture.Uncovered so you can see all the air bubbles in the bread.Bread quickly shaped into balls, and covered to rest while the oven preheats for 30 minutes.I placed a circle of parchment paper in each vessel, quickly dropped the dough on top, and covered it. Both are now covered and ready for the main bake.They look good but are pale after 30 minutes, so they will now bake for another 7-15 minutes uncovered to get a nice golden crust.Much nicer crust. Time to take them out of the oven.Removed from oven. Now time to remove from the vessels so they don’t keep cooking from all the retained heat.It was much easier to remove the loaf in the bread oven. The crumbs left behind shows it took a few attempts to get the dutch oven loaf out. I probably should have just dumped the pot on the counter.Final loaves sitting on a cutting board. They ended up basically the same. Dutch oven could have baked a bigger loaf. Bread oven was much easier to remove (and lighter to handle). Since I have both, I’ll probably use the bread oven any time I bake a single loaf. If I had to buy one, I’d go with the dutch oven, which has also been great for deep frying when I don’t want to pull out the electric fryer.
The better shape on the bread oven loaf is probably half the result of filling the container fuller (no space for a gap) and probably half because I got a much neater transfer of that loaf into the vessel.
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on Saturday, April 19th, 2025 at 11:36 am and is filed under Recipes.
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