Your First Bake with the Artisan Loaf Oven
Already have a sourdough recipe you like? Keep using it.
This guide focuses on how to shape, proof, and bake your dough with the Cast Iron Warehouse Artisan Loaf Oven using the two-pan method.
The dough amounts, temperatures, and baking times below are practical starting points for your first bake. Once you're familiar with how your dough and oven behave, adjust them to suit your usual recipe.
Quick Start
| 8.5 × 4.5 in | 13 × 5 in | |
|---|---|---|
| Starting dough | Around 750 g (1.7 lb) | Around 1.2 kg (2.6 lb) |
| Oven | 450°F | 450°F |
| Covered bake | About 30 min | Start with about 30 min |
| Uncovered bake | About 10–15 min | Start with about 15–25 min |
The dough weights above refer to total dough weight before baking. They are starting points rather than minimum or maximum capacities.
How the Two-Pan Method Works
The Artisan Loaf Oven includes two matching cast iron loaf pans. The dough bakes in the lower pan, while the second pan is turned upside down over it during the first part of the bake.
As the dough heats, it releases moisture. The covering pan helps hold that moisture around the loaf, keeping the surface flexible while the dough expands.
Later, the second pan is removed so moisture can escape and the crust can brown and become crisp.
Covered: steam retention & expansion
Uncovered: browning & crisping
You don't need to add water or ice. The moisture in the dough provides the steam for the covered stage.
Your First Bake
You'll need your prepared sourdough dough, a bread lame, razor blade or sharp knife, oven mitts, and parchment paper if you prefer to use it.
1. Shape & Proof
Once bulk fermentation is complete according to your usual recipe, shape the dough into a loaf that sits comfortably along the length of the pan.
For the 8.5 × 4.5 in pan, start with around 750 g (1.7 lb) of total dough. For the longer 13 × 5 in pan, start with around 1.2 kg (2.6 lb).
Place the shaped dough seam-side down in the pan and complete the final rise according to your usual method.
The dough doesn't need to fill the pan before proofing. Leave room for both the final rise and expansion during baking.
A banneton isn't required for this method because the pan itself supports the dough during the final rise.
2. Preheat
Toward the end of the final rise, preheat your oven to 450°F.
Allow the oven to come fully up to temperature. The Artisan Loaf Oven itself stays at room temperature for this method.
This means the dough can be proofed and scored in the pan without having to handle very hot cast iron.
3. Score & Cover
Once the dough has completed its final rise, score the top with a bread lame, razor blade or sharp knife.
For a first bake, a simple long score along the length of the loaf works well and gives the dough a controlled place to open as it rises.
Turn the second pan upside down and place it over the dough. Make sure the two pans are sitting securely together before placing them in the oven.
4. Bake Covered, Then Uncovered
Place the covered Artisan Loaf Oven into the preheated 450°F oven.
8.5 × 4.5 in: Bake covered for about 30 minutes, then remove the second pan and continue baking uncovered for about 10–15 minutes.
13 × 5 in: Start with about 30 minutes covered, followed by approximately 15–25 minutes uncovered.
Use these times as a starting point rather than relying on the timer alone. Continue baking until the crust is well browned.
The larger loaf will usually need a longer uncovered finish, but the exact timing will depend on your dough and oven.
5. Remove & Cool
Once baked, remove the loaf from the pan and transfer it to a wire rack.
For a crisper crust, allow air to circulate around the sides and bottom while the loaf cools.
Allow the bread to cool completely before slicing. A larger loaf will generally take longer to cool through than a smaller one.
Using a Banneton or Cold Proof
You can still use a banneton if that's part of your usual sourdough routine.
Instead of completing the final rise in the pan, proof the shaped dough in an appropriately sized banneton, then transfer it to the pan before scoring and baking.
For an overnight cold proof, the simplest method is to proof the dough in a banneton, then transfer the cold dough into a room-temperature loaf pan before scoring and baking.
Common Questions
Do I Need Water or Ice for Steam?
No.
The dough releases moisture naturally as it heats, and the covering pan helps keep that moisture around the loaf during the first part of the bake.
There is no need to add water or ice inside the Artisan Loaf Oven.
Can I Use Parchment Paper?
Yes.
Parchment paper is optional, but it can make handling, release, and cleanup easier.
Use parchment paper that is rated for your baking temperature, and avoid using more than you need beneath the loaf.
Can I Bake Less or More Dough?
Yes. The suggested 750 g (1.7 lb) and 1.2 kg (2.6 lb) amounts are starting points, not fixed requirements.
Using less dough will usually give you a shorter loaf and may reduce the baking time.
You can also experiment with more dough, but leave enough space for the final rise and oven spring. If the loaf repeatedly reaches the covering pan during baking, reduce the dough quantity slightly next time.
Can I Use the Pans Separately?
Yes.
Each pan can also be used individually for recipes that call for an open loaf pan.
Without the second pan covering the loaf, steam escapes more quickly, so the rise, crust, and baking time may differ from the two-pan method above.
Troubleshooting
What If the Bottom Gets Too Dark?
Cast iron retains a lot of heat, and some ovens deliver more heat from below than others.
If the bottom consistently becomes darker than you prefer, try moving the Artisan Loaf Oven one rack higher on your next bake.
You can also place an empty baking sheet on the rack below the Artisan Loaf Oven to help reduce direct heat from the lower heating element.
If the bottom still browns too quickly, try reducing the oven temperature slightly on your next bake and adjust the baking time as needed.
What If the Loaf Touches the Covering Pan?
Some upward expansion is expected, but the dough should still have room to rise when the second pan is fitted.
If the loaf repeatedly presses against the covering pan, try slightly reducing the dough quantity or shaping the dough so it uses more of the length of the pan.
Which Size Should I Choose?
8.5 × 4.5 in
A good choice for everyday loaves, smaller sourdough batches, and sandwich bread.
Suggested first-bake dough: around 750 g (1.7 lb).
13 × 5 in
Choose this size if you regularly bake larger batches or prefer a longer loaf with more slices.
Suggested first-bake dough: around 1.2 kg (2.6 lb).
Every sourdough recipe and oven behaves differently. Use the dough quantities, temperatures, and baking times in this guide as starting points and adjust them to suit your dough and oven.
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