A BAKER’S GUIDE TO BUYING THE BEST DUTCH OVEN

When deciding how to pick the best pot for the job, you’re choice will need to take into account three things: Material, Size, and Shape.

Material:

You have two main choices: an enamel-coated cast-iron Dutch oven or a traditional black cast-iron Dutch oven. The difference is in the coating, but the results will remain the same as long as you have a well-seasoned pot. You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time.

Size & Shape:

Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat. The 6- and 7-quart size yields the perfect round shape, with plenty of springy height. We prefer the round shape to accommodate a round boule, but oval will work. Just shape boule into an oval.