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amey-
An 80 year old one from my Grandma, I've no idea on make. What's particularly useful about it is that the lid is flat so you can use it upside down in the oven, makes it much easier getting the loaf in and out.
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I’ve used a few of these and, honestly, I think it’s more trouble than it’s worth.
Even following all the seasoning guidelines, covering it in various types of oil with a high smoke point, it just gets rust everywhere after heating it to 250+ a few times.
Been thinking about getting a huge Pyrex dish with lid that you can use upside down instead, but have no idea if that’s good for the higher temperatures.
Saffronspokes
slippers
I work with the following recipe and method and it's fail safe...
600g Decent White Bread Flour
7g Instant Yeast
14g Salt
445ml Water
Mix it all up in the evening and cover (I use a big tupaware).
Then following morning I put a cast iron dish in the oven on full wack (270 for me). Whilst that's heating I shape and prove the loaf (I leave it for 50 mins whilst the oven gets the pan super hot). I then put the loaf inside the hot cast iron pan and bake for 40 mins at 240 with the lid on.
It's super easy and aside from a few minutes in the evening and a few minutes shaping the next morning it's no effort. Baking paper can be useful in getting the shaped loaf into the hot pan.
The only essential bits of kit are a proofing basket and a cast iron pan (with lid)