If you don't have cast iron cookware to bake bread, get creative

by Sarah J. Gim, Posted Apr 15th 2007 @ 3:45PM

Is this loaf of bread -- deliciously domed, fabulously textured, stunningly browned -- not absolutely gorgeous?!?!

The funny thing is, it was baked in a wok.

Lindsay, who blogs over on Chopstick Beaten Eggs, had a recipe for bread from her boyfriend's chemistry professor. They were excited to try it, but didn't have an enamel cast iron pan in which to bake it. Being the innovative students they are, the two used the closest thing they had to cast iron - the wok. Given that this was something done as improvisation, I think it might be a good method to use going forward for the beautiful round loaf it produces!

Filed Under: Ingredients, How To, Methods
Tags: america, baking, bread, grains, wok

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Reader comments (Page 1 of 1)

4-15-2007 @9:23PM Lindsay said... thanks for the feature, sarah!
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4-15-2007 @9:27PM Lindsay said... Many thanks for the feature, sarah!

The wok actually is cast iron, though not enamel covered - it's the type of heavy heavy cast iron that needs to be seasoned properly before use, so it's a little more finicky than the enamel covered stuff. My understanding also is that the enamel coating doesn't take as high temperatures as the straight up cast iron, which is why we had to scale down the cooking times slightly.

cheers!
Lindsay.
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4-17-2007 @3:15PM lear said... This makes me very excited since I have the best of both worlds...

I have a Lodge cast-iron wok.

Hmmm... I know what my weekend plans are going to be.
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