Baking in a cast-iron pot
30 June 2026
A home oven loses its steam through the vent in minutes. A lidded cast-iron pot traps the moisture the dough releases, and that steam is what lets the loaf expand before the crust sets.
I preheat the pot at 250 °C for 45 minutes, bake with the lid on for 20 minutes, then take the lid off and drop to 220 °C for another 20 to 25 minutes.
A sheet of baking paper under the loaf makes lowering it into a hot pot much safer. Trim the paper so it does not fold over the dough and leave creases in the crust.
If the base burns, slide an empty baking tray onto the shelf below the pot. It shields the bottom from direct heat and costs nothing.