Do you put bread in this basket in to the oven? Wont this burn at 500 F
275479
You definitely should NOT put this in the oven This basket is used purely for the proofing stage, not the cooking stage. After the bread is proofed, you turn the bread out on or into whatever cooking vessel you want to use for baking This basket would definitely quickly get destroyed in the oven
275480
You definitely should NOT put this in the ovenThis basket is used purely for the proofing stage, not the cooking stage. After the bread is proofed, you turn the bread out on or into whatever cooking vessel you want to use for bakingThis basket would definitely quickly get destroyed in the oven
275481
No, for proofing/raising only. Bake proofed loaf in cast iron pot, baking pan or on baking stone. Baskets are great
1736695
Depends on what you are baking or cooking. My oven goes as high as 500 degrees.
133673
Hello Erika - No, I don't use the basket to bake it. I use it only for proofing the bread.
1992554
What is max baking temp for this dutch oven including the lid --- 500 degrees??
1992553
I make artisan bread in it and it cooks at 450 degrees. I am not sure if you could go higher. I have had no issues with it.
1997310
I have a Cuisinart CBK-200 machine and it works great. There is a GF cycle on the machine and I have not had a bad loaf yet. I alter the recipe as follows: 2 cups milk vs 1-2/3, add 1-1/2 tsp sugar to help make the bread rise fully. Other than that, it's pretty simple. I don't see a reason why you can't bake in an oven; there are directions for both on the bag.
1929311
Hi Vero! Great question. Yes they will make it in a 460F oven temperature under normal use with a couple of points to keep in mind. We tested our mats at higher temperatures than 480F which is why we felt confident rating them at a top heat resistance of 480F. That being said, if you use them as an oven liner even at a temperature lower than 460F they will become damaged because they will be too close to the heating element of most stoves. Also, if the food you are cooking on them burns (for any reason food may normally burn in the oven) the mats will be damaged even if the temperature was below 460F. I hope this answers your question!
738575
Did you preheat the stones? For pizza we put them in the oven for half an hour on the highest temp the oven will go to before baking. For bread I don't think you'd want to go that high, but you do want the stones fully heated. You can also use parchment paper (shape your bread loaf on the parchment and bake the loaf on the paper on top of the stones). If that doesn't help, maybe you need a different bread recipe.
442459
I'm not sure Dennis. You wouldn't want to submerge it in hot water and I'm not sure a low temp oven would be a good idea either. I'd check with the company .Sorry I wasn't more helpful......
855411
This does not go in the oven. It is just a vehicle for delivering the pizza to the pizza stone or in our case a pizza steel. We are using it to put pizza into a 500 degree oven and it has no problem. It should be able to go to 800 which is the approximate temp that many pizza ovens achieve. This seems to be a commercial grade peel. It looks no different than the ones I see in pizza parlors.
993251
Hmmm....good question...possibly. I don't have this roaster anymore but here's what I think - Put some water in the roaster, put the bread dough in a container that will fit in the roaster and turn it on low, keep an eye on the temp and turn off when the temp comes up some. With the lid on it should retain heat for awhile and then if necessary give it a few more quick heating sessions on low. I think it might work quite well for dough rising if you experiment a bit. I used to have that problem in the winter too - the house ran cool, and I didn't have a gas stove where you could let the pilot light keep it gently warmed in the oven. If that is your situation too this might just be the answer.
547496
Yes. It is safe to stay within the range of a normal oven 450-480 degrees. Note this protector must go on the shelf, NOT UNDER THE ELEMENT.
497001
One things that works very well is to keep a pan in the bottom of the oven while pre-heating. When you put the dough in, pour a cup or two of water in to the pan. Remember, opening your oven drops the temperature about 50 degrees, give or take. So you want to keep that to a minimum.I'd highly recommend reading some Peter Reinhart. Bread Baker's Apprentice is a wonderful book to work with. I've gone through a couple copies.
1441373
I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l
2283555
I have baked bread sticks. You just have to let the temperature equalize at least 15 minutes. If you did not buy this yet, just make the purchase, it was the best accessory I have ever bought. It works great for pizza and cheesy garlic bread, just like the restaurant. Hope this helps
25780
I got mine specifically for baking bread. I have used it twice so far. Both times I have preheated both Dutch oven and lid in 410F oven for 20 minutes before adding the bread dough. It still looks as though it has never been used. It is perfect so far. I have not tried to heat empty on stove top, so I can't speak to that.
779997
Yes, but it is not hot enough to bake any bread, even so thin! Just don't waste money on this. I returned it after the first try!