Just ordered a cast iron combo cooker as I have become a little paranoid about using the 400º rated dutch oven at heats above its rating. I suspect that the higher heat will result in a better loaf and will find out this weekend. I think based on two different bakes that the oven is somewhat inconsistent so we’ll see what happens… but the combo cooker looks a bit more robust than the enameled dutch oven so it should hold the heat – and deal with the higher temperature – better.
Also realized that the hydration of the dough last weekend was too high – relative humidity here was pretty high and with no central air conditioner (the condo uses a PTAC that doesn’t dry out the air in the same fashion as a central unit) I can adjust hydration accordingly. What exactly that means is yet to be discovered, so I’ll adjust in 20-40 g increments down after checking the local weather. The source of my dough recipe lives in a more arid climate so logically the dough would hold less hydration there than here in Virginia. Such is the science as far as I know.
Also… does anyone else who bakes love the loud clang a preheating baking sheet makes when it slightly deforms after it reaches the heat that makes it “spring”? My enameled dutch oven has a more alarming (to me, anyway) bang that actually worries me a little, which is one reason for the acquisition of the cast iron cooker. I don’t want the enamel to crack and de-laminate, which I presume is the risk of using it above its rating.
Looking into this question, I discovered that enameled cooking ware will often craze (form small cracks in the enamel) when used over temps of 200º C (392º F).
From using dishes that craze after microwave use I began to wonder about this. The problem with those ceramic dishes was that a dark brown substance formed in the cracks and at some point began to ooze out. Since the ceramic under the glaze is somewhat porous, this noxious-looking ooze got at least one casserole dish that oozed black goo tossed in the trash.
I know the risk with metal that’s been enameled may be less the potential for bacterial growth, so I think the biggest risk is these cracks causing bits of enamel to chip away and end up in food. And wearing out the pot earlier than necessary.
Rust (truly) Never Sleeps 