FAQs

A flat or dense loaf can have several causes, including a starter that was not active enough, under-proofing, over-proofing, or dough that spread during shaping. Make sure your starter is rising reliably before mixing the dough, and use the dough’s appearance and feel, not just the clock to judge fermentation.

For a typical loaf made with around 500g of flour, a 5- to 6-quart Dutch oven is a good starting point. A much smaller pot may restrict the rise, while a very large pot can give the dough more room to spread. Round pots suit boules, while oval pots are better suited to batards.

A common starting point is to bake with the lid on for about 20 minutes, then remove it for the remaining 20–25 minutes. The covered stage traps steam and supports oven spring, while the uncovered stage develops the crust. Adjust the timing to suit your recipe and preferred crust colour.

Cutting the loaf while it is still hot is one common cause, as the crumb has not finished setting. Let it cool fully on a wire rack, usually for at least 1–2 hours. A gummy crumb can also come from underbaking or fermentation issues.

Yes, but the results depend on the bread and recipe. Preheating usually gives sourdough a more predictable rise and crust. Cold-start baking can work well for some yeasted loaves, as the dough continues to rise while the oven heats.

Dough capacity varies by product and size. Check the product page for the recommended flour or total dough weight for your specific bread oven. Leaving enough headroom helps prevent the dough from touching the lid as it rises.

No. The heavy lid traps moisture released by the dough during baking, creating enough steam to support oven spring and crust development.

Yes. The loaf pan can be used for sourdough, yeasted sandwich bread, meatloaf, banana bread and other quick breads. For recipes that are not baked on parchment, lightly grease the pan with butter or cooking oil. Check the product dimensions to choose the right size for your recipe.

We do not recommend adding ice cubes to hot enameled cookware. The sudden temperature change may damage the enamel. The fitted lid already traps moisture from the dough, so additional steam is usually not needed.

High-hydration dough can stick to almost any cooking surface. Parchment paper makes the dough easier to load and remove and helps protect the enamel from baked-on residue.

A dedicated bread oven usually has a lower base, giving you easier access when loading and scoring the dough. The fitted lid traps steam like a Dutch oven, while the shape gives the loaf more room to rise without having to reach into a deep, preheated pot.

The heavy cast iron base holds a lot of heat, which can make the bottom crust darker in some ovens. Try moving the bread oven to a higher rack or placing a heavy baking sheet on the rack directly below it to act as a heat shield. You may also need to adjust the baking temperature slightly to suit your oven.

It is not required, but we recommend it for wet or high-hydration dough. Parchment makes the dough easier to lower into a hot bread oven and lift out after baking, while also helping to prevent sticking.

We recommend scoring most sourdough loaves before baking. The cut gives the dough a controlled place to expand as it rises in the oven. Without it, the loaf may split along the side or bottom instead.

Use a sharp blade and make one clean, confident cut. Chilled dough is usually firmer and easier to score.