November 26, 2022
Chicago 12, Melborne City, USA
Tech

Le Creuset Bread Oven Review: Beautiful Loaves, for a Price

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I did not try For complete sucking on aesthetics, but on a trip to Chicago in early March for my favorite kitchen convention, I wasn’t the only one for Le Crucet’s latest. A podium stood in the center of the French manufacturer’s booth with its new offer, along with a small sign telling pedestrians to refrain from sharing photos of it on social media, which was like telling cats to stay out of the catnip area. By the time I got there, the PR guy had stopped applying.

This was Le Creuset’s new bread oven, a custom made for round domed bread known as bulls that your friends who were in the coveted lockdown would not be silent about the sourdough they were making.

Inside the bread oven, under each bread you bake, the brand name Le Crucet is branded.

Photo: Le Crucet

The oven is made with a bottom “pan” that covers 9-6 inches at the top and bends to the floor of the pan to pull your flour. Above is a clutch – a gold-handled dome that creates a sealed environment where flour becomes bread. Above and below, the inside of the enamel-coated cast-iron comes in black and the outside comes in a Le Crucet color that dazzles us (Bonjor, Ceres! Hey, Marseille!) Put your flour inside and put the whole thing inside you Everything is designed in such a way that your flour rises to the heavens and the interior of a pillow is made known as a crumb, with a crunchy, chewy crust. The bread oven is a showpiece for beautiful bread.

Interestingly, though, the Lodge Combo Cooker has a well-established king in the department, and where Le Bread Oven costs $ 290, the lodge currently costs about one-sixth. Or you can buy none and use only the Dutch oven that you already have, which will still make great bread.

I came up with my Go-to-Bowl recipe, which was popularized in the late 2000s by Baker Jim Lahe, a baker in New York City, with the help of food writer Mark Bitman. A lazy-bone special, you stir the flour, salt, yeast and water together and instead of rubbing it, you let it prove to your counter overnight. The next day, you form the bowl, prove it for another hour or two and it is ready to bake. For speed and accuracy, I use Modernist bread Version, a weight-based recipe that gives 1-kg of bread.

One bowl in the test, it was clear that the bread oven was distributed with Ilan. The crust of the bread sang its crunchy melody when it came to cool from the oven, the piece had a nice spring and pleasant chewing, the “holes” inside were small and evenly spaced out and the taste was quite divine. I like that the cast-iron oven itself is relatively light and powered. I also loved the dramatic way of lifting the lid like a texted waiter in a fancy restaurant. The oven was obviously gorgeous in its work, yet it still seems to be practically identical to the combo cooker.

Both the bread oven and the combo cooker work well for a number of reasons. An “oven” or “cooker” made for baking bread provides incredibly even heat, smoothing out the heat fluctuations in your home oven. The heavy lid tightly closes to form a seal, creating a slight steam oven where increased humidity improves heat transfer and helps the flour expand as it heats up. And, although cast iron may be my grandmother’s favorite pan ingredient, it only shows how sharp the cookie was.

Back-off

For a dizziness test with Lodge, I went straight to the guy who helped me find out everything about that last paragraph, by Francisco Migoa, the author. Modernist bread, Modern pizza, And the upcoming tom of modernists in pastry. He was the one who introduced me to the combo cooker, so I was eager to take him to the bread oven.

When I arrived at Modernist Cuisine’s Kitchen, Migoir had four sourdough breads which he baked in a cooling rack, two from the artistically beautiful Le Crucet and two from the lodge, which immediately reminded me that I hadn’t eaten it. Adequate breakfast was even nearby, it was difficult to distinguish between bread. Migoya cut one into each loaf and we examine the cross section.

“There’s no noticeable difference,” he declared, and by the time we looked at them we couldn’t find much to distinguish them. Even the thickness of the crust matched. He cut pieces into pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces, pieces. To pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces to pieces

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