The BEST £1 I ever spent!

[@jauld360]

I love the fact that you don't use background music. Gold star awarded!

[@phillee382]

These are perfect for cold-start bakes too. Pop your dough in the oven in one of these without preheating. Turn on the oven to 230c, and check back in 50mins. Works every time for me.

[@zoweegeewhiz]

That's an energy saver too...no long preheats @ 500 degrees F.

[@HolahkuTaigiTWFormosanDiplomat]

True

[@rogergodbout567]

Another way to bake it would be to put your bread and roaster in a cold oven. As soon as you turn on the oven (230C or 445F) you start a timer. You remove the lid after 45 minutes and continue to bake until the crust is right (aproximatly 10 min.) This cold oven method works well also with cast iron dutch oven and it saves energy.

[@marygeorges3157]

Again, you have the best information. Thank you. I was just about to buy a large pizza stone. (don't eat pizza) and I am not good with the heavy dutch oven and , hot water. Now I feel comfortable learning to make sour dough bread. The roasters you used cost USED $60 on eBay. I tried pyrex. It worked perfectly.

[@janelintern6969]

You do make me laugh, Jack !! We all need a sense of humour - really helps to laugh at little things that go wrong.

[@marcb2120]

Look at me rummaging around the storage area searching for that old roaster. It's here, somewhere!

[@Bakewithjack]

FIND IT MARC 😜

[@honeyb1286]

I use this for baking my sour dough loafs. It belonged my husband’s nan. Must be 40-50 yrs old and still going strong and I get a brilliant spring!!

[@helenjohnson7583]

Finally! I baked yeasted multigrain round breads in Corning ware with domed lids (mid 1980’s). Had to estimate the rise exactly so as to avoid the top of the loaf hitting the lid. It really does protect the loaf from the dreaded draft. Those were my best breads.

[@meershaum]

Been using this for years now. I inherited 3 of them from my family. Dark blue with white spatters. they were very popular in 40s and 50s. Light, easy to handle. I heat them with the oven and use them like a cast iron. I preheat them but they don't need to preheat as long as cast iron. My crusts come out just as hard as stone baking, because I spray the dough before popping them in the oven.

[@Stardust_4300]

OMG 😱, I've got those but thought they would be to thin, well I guess I'll drag those babies out & put some dough in them. I got three for less than $5 while in California about 20 years ago! Thanks so much 🍞

[@TheCelestialhealer]

I also thought they are too thin😮

[@mysikind8076]

I love looking for old items to use. So often it works better than the more modern items or almost as well, and they add character to my farm style kitchen. ❤️

[@Osama_Abbas]

Imagine now that you can mix and knead (and shape!) your dough inside these as well. It's very doable with practice.

[@kathleenfairykats1166]

I have an enamel roaster and it is my steam pan for the bottom of oven. I've always been afraid to try and put food in it because the enamel is very thin over aluminum. I use an old, round glass casserole dish of my mother's to proof the sourdough overnight in fridge. I have put it straight into preheated oven a few times, but now I let it sit out for about 10 minutes. It is glass, after all lol This was a great video, Jack. Thank you!🌹

[@brunaprocopi]

Been making my yeasted bread and now sourdough bread in a roasting pan for 3 years now…genius isn’t it? Couldn’t find a dutch oven when I started and this was my go to pan with lid. Thanks for confirming this method from a Pro like you.❤❤❤

[@chokkybikky]

Just used a vintage, family enamel roaster and got the most amazing results! After 2 years of trying all sorts, I finally got proper oven spring and 'ears' to die for!!! Can't believe this roaster was all I needed! Highly recommend trying! Also tried with a Corning casserole dish, but not just as good as the enamel roaster.

[@supernoobsmith5718]

That's what I use, but a very large one. 2 sheet pans stacked underneath. Round loaf, baguette, rolls, doesn't matter. Works well.

[@susanpalmer9141]

I was so excited to find the same oval roaster on Amazon, sold by Amazon Global Store UK. It is branded KitchenCraft Living Nostalgia Enamel Self-Basting Roaster with Lid. Its price is $42.50 US dollars, which is 34.91 Pound sterling, I think.

[@b_uppy]

Love this. Love softer bread. Ours are an ugly dark grey and speckled in the US, yours look cheery.

[@toysintheclosetshop5443]

Ha! I have a dozen of those! Can't resist them. Have I ever used them? NO! (ok, I've put my seedling pots in them but never used them for cooking/baking) Can't wait to clean them up and make some bread.

[@Sevil2024]

Thank you 😍. I had stopped using the Dutch Oven method do to the unreasonable weight for a 71 year old weak person. I will use my self basting enameled turkey baker which is larger than the ones you have shown. Perhaps I can line up to loaves in it. One to eat and another one to freeze for later.

[@davidwintle5470]

I have started to use roasting bags when baking bread, cold-start baking. My bread has never been better!

[@christinekulp5875]

I’ve been using your recipes baked in enamel roasting pans for a long time now. By accident, I saw someone post about how with this contained environment (lighter in weight than a Le Creuset pot) made the tallest bread, with a huge ear and without having pans of steaming water at the base of the oven. I have 5 enamel roasters nkw- one for a large turkey which I do not use for bread, two medium sized and two small (13 inch) roasters. I use the 13 inch ones most often and once in a while the medium sized roaster for a very large loaf. It works so well. I will never chance burning myself again with a pan of steaming water!

[@AniBAretz]

I used to mix a dough together when I got home for the day, let it rise while I made and ate dinner, then set it up for the second rise before going to sleep. The second rise was in the (gas) oven -- I don't recall there being a pilot light -- covered by a damp dish towel. In the morning, I would remove the towel, turn the oven on, and have fresh bread for the day in just half an hour or so. If I had used a roaster like this, I'd have mixed the dough in it, then let it rise both times in it, and washed one less mixing bowl, too. I might even get back to it, with this useful idea.

[@mrdameacham]

I love you, Jack! You have one of the best baking channels on KZbin!

[@Bakewithjack]

Thank you!! 🤗🤗🤗

[@Flairatic1146]

£1 is a great price! I can vouch for the success of the use of enamel roasters as have been using one for a while. Paid a bit more at £12 but still thought mine was a bargain from my local Boyes store, similar to B&M. Complete game changer in my bread making journey. Up to now I have baked the bread in one after proving the dough in a banaton. I shall try your method of proving in the roaster it will avoid the transfer which is always the scary bit and disturbs the loaf potentially loosing some of it’s puff! 😋I also find I can add a dash of water under the paper to make it nice and steamy inside without getting the dough wet. Your bread rolls look fantastic!🤩

[@micetrail]

This was amazing. Found one that fitted in my benchtop oven and wow! Amazing puff! Thanks!

[@bruceharris929]

Hi Jack I’ve been doing exactly that with my enamel roaster in Thailand, it cost me £1 (might’ve been more but it sounds better!) Great work, good luck with the book.

[@dorothythorpe6183]

Thank you for the pep talk! I don't own a baking stone but I do own a roasting pan with a lid! Bread is on the menu for tomorrow so I just perused your book and I'll try a Rye Ring to go with the hearty stew. Very excited now!

[@millieh.-nyc6537]

I never thought to use it for bread. I have one. Thanks for this idea & tip. Be well.

[@60Airflyte]

I often see those enamel roasters in videos from Europe. I don’t think they’re that common here in the US but I wish they were. I recall my grandmother having them and she died in the 1970s (I’m old). I’ll keep an eye out though. I’ve been wanting one for some time.

[@Fuzzi974]

I don't know who but someone left one in my flat... So mine cost me nothing. Anyway I've been using is exactly like a dutch oven. I pre-heat it, and for as long as it's less than a minute put of the oven it's still pretty hot and can still burn me if I touch it while placing my bread in there. I purchased a cast iron pot to make even better bread but I never use it... too heavy too hot. Not easy to manipulate.

[@sylviaforbes1524]

Thanks for this video Jack. I bought one of these over ones about two years ago and have never used it much. I will now give it a go. 😊

[@nemo4evr]

Cheers from Canada M8, is great 😃 👍 to see your smiley face, thanks for the great tips as well.

[@SharronSussman]

Brilliant! I think I may even have something like this in the back of a cabinet somewhere. It would fit in nicely with my own mostly sourdough setups. (One of my starters is definitely older than you are, but I’m still learning!) Thank you so much, Jack. Sharron in San Diego

[@jessicacreative]

Totally agree! I started with tined yeasted, moved on to free form tray, then baking stones, to preheated dutch ovens (sourdough and yeasted). And then I tried my old fashioned roaster with a foil pad for an even baking surface. The best results.

[@SharronSussman]

@Jessica Cremer. Ummm what is “tined yeasted”? (Particularly “tined”. ) Maybe another example of USA & UK as two countries divided by a common language? 🤔

[@jessicacreative]

@@SharronSussman commercial yeast dough vs sourdough, shaped to bake in a loaf pan. Sorry, should have been "tinned" as in "baking tin".

[@harrydavison863]

Jack, you have the best and most entertaing videos ever. I have been watching you for a long time now. My favourite. I have been making bread this way in my parchment- lined Le-Creuset and lined Romertopf and Schlemmertopf terracotta pots for years. With the enamelled cast iron, I have always risen the dough in a cold pot and put into the very hot oven. However the Schlemmertopf and Romertopf pots (dough risen and then covered with their pre-soaked lids), these must always be put into a cold oven and heated with the oven, to avoid cracking the pot with a sudden temperarure change. Both methods give the same and in my opinion often better results than placing the dough into screaming hot pots. Start your preferred timing once the required temperature is reached and the oven light goes out. I nearly always substitute 100 to 150mls of the total water with my homemade Kefir which results in a beautifully browned, thin crispy crust and an even more tender and moist crumb, in a beautifully risen loaf. You can just add a tablespoon of condensed milk instead of Kefir to make up the total weight of water which gives a similar result but in a sweeter loaf. Both keep very well. You may want to turn away for the next bit Jack 😂. I use a bread machine (the one that sound like a super- SONIC frying-PAN) and eventually worked out that for practically every type of loaf dough it is not necessary to wait for the extremely long (and for most people ) very frustrating dough programme. Just use programme 2 and stop it 20 minutes after the kneading has started. Take out the dough and tighten and shape it as per our Jack, place in your chosen, cold, parchment- lined vessel and proceed as described. I suspect that his would be useful for those who have difficulty kneading by hand. (I don't. I am just not good at the kneading and this is clean and simple!) Apologies to all those who will think this is a crime against real bread but hey---it is easy and works out beautifully every time. Thanks Jack for all your hard work and enthusiasm, I absolutely love watching your videos.

[@robertbrewer2190]

This is so sensible. The mass of the cast iron container is used to store and re radiate heat and avoids home oven temperature variations. I saw a channel that measured changes of over 40 degrees F. The lack of mass in the much lighter and handier containers could easily be replaced by a baking stone or steel preheated in the oven. I have yet to have any success with cold start baking.

[@robertbrewer2190]

Also just struck me: lidded fish poacher for baguettes?

[@brendadouglas9833]

That is amazing information. Being old like I am, I don't have to go searching, I own one. Thanks

[@jeanettesmith6428]

This worked a treat. Used my baking dish covered with a biscuit tray and the rolls jumped out to meet me. Thanks Jack

[@tanyaC863]

Yes, I've been using these for a few months now. Cold oven sourdough bake. It's amazing and cheaper to make a loaf.

[@angelicatitus]

Jack, you just keep getting better and better.

[@trautfish]

Amazing! A nice alternative to a big ol’ dutch oven for us folks with scrawny arms 🤓 will keep a lookout here in the States.

[@mandywilkinson3767]

Yr a genius always wanted a Dutch oven but i have the large oval tin in me cupboard what i make tatty pot in,just waiting for my fresh yeast to defrost then im making a loaf in it, thanks my luv x

[@marym11]

Oh Jack I have just bought one but it was dear 😞 I haven't made sourdough yet but so glad you showed what you yes great thank you 👍 UK yes I didn't want a heavy Dutch oven

[@eternalfizzer]

Perfect! I used my dad's roaster for molasses raisin tea buns last Christmas. they turned out gorgeous!

[@DementedDog]

I’ve just ordered your book and am going to scour the local junk shops next week😂

[@DC-Aust]

The English and your car boot sales! Love 'em.

[@heidimolan179]

I’ve used clay pots with lids. I think the brand was Schlemmer topf and I pre heat them, but these wouldn’t need that step being thinner and metallic. Time to check out my local Op shop as we call them in Australia.

[@Bakewithjack]

Nice. I saw one in the charity shop and it was MINT and I didn’t buy it 🤦🏼‍♂️ I still think about that day 😔

[@karenbearden6198]

Cool. I'm always seeing these at the local thrift shop.

[@P.F.3.]

Great job Doctor breads !! I'm needing to make some soon!!!

[@visceralhit3721]

Yes Jack! Picking up a cheap as chips enamel roaster sorted out my leaky oven losing steam. Best purchase in awhile

[@Bakewithjack]

Nice solution!

[@enkhyy]

An alternative to a cold dutch oven is to put an empty bread pan upside down on top of your ready to bake pan and secure it with metal clips. Remove it after baking 15-20 min for a nice softer crust.

[@ronmcc100]

Brilliant episode Jack! Here I was thinking about purchasing a proofing box! I never thought of this and I have some of those sitting about in storage... By the way, on this side of the pond we would call your "Boot sale" a "Flea Market" (No, they don't really sell fleas...) Cheers and have a great week!

[@underbaked8689]

I was an idiot! I bought an expensive Dutch oven and was I happy with the results - well NO! But at the back of my pan-cupboard I found my mother's old enabled roaster. So for a start I was better off than Jack cos my one was free! Anyway I just had to try it. The result was astounding - a great tasting and beautifully risen bloomer loaf. Now the Dutch oven resides in the back of the pan-cupboard!

[@miramaric4025]

Ha, ha !! My Mother made it in roaster her entire life and I have A few .With everyone praising Challenger and Dutch ovens ( too Heavy for me) I felt like I am doing something illegal !!😂🤣 My 2 fancy Dutch ovens are retired now . Thank you Jack for making me free of guilt !!😍

[@ingridgillette5573]

I have these exact roasters. They work great for both cold bakes or preheated bakes. I love the final proof in the roaster idea.

[@rentregagnant]

I use a tagine with a cast iron base. Works great!

[@kathygrant3147]

Hi Jack, this looks really interesting! Which recipe did you use for the soft rolls, please? They look almost as soft as store-bought, but I KNOW yours would be FAR superior!

[@delorissamuelson6988]

This is awesome!! My roaster has a new purpose!!

[@jgallimore4]

Very cool idea Jack👍 I have a question for you concerning bread baked with starter versus regular IDY. I'm not a big fan of the whole starter thing and actually prefer bread baked with IDY. I've made bread using starter and did the whole fold every 30 minutes and into the fridge to ferment overnight thing. I would like to try it (including the folds and overnight ferment) but using IDY instead of starter. Do you happen to have any recipes for something like this in one of your videos? Thanks and keep the videos coming.

[@fionadavis23]

‘Have a few of these that my Mother used, they’re brilliant for roasting as dimples in lid help evaporated moisture baste contents, known as self basting roasting pans, ‘have a shallower large French cast iron enamel one too.

[@amy.j.woodcock2391]

Just made some bread rolls using the roaster wow what a difference well risen nice crust and soft interior thanks 🙏

[@janehaefner9438]

I have one of those- was gonna put it in my yard sale but not now!

[@rose496900yt1]

Hi Jack, that's very good advice for using this enamel pot, I will be looking next time when I go to the charity shop. One question for you, Why do the bakers use wood worktop to prepare bread? What 's the different if compare to other worktop?

[@GARDENER42]

How did I miss this video? I've a couple of these in the back of a cupboard I'll have to dig out.

[@samfalk5567]

I have been doing this with my sourdough and it is wonderful. Makes for a never fail oven spring with a beautiful ear.

[@mandywilliams3544]

It’s taken me almost a year to find a small white/navy trim roaster in a charity shop! Woohoo off to make some rolls 😂

[@markmcnair5864]

Man, you were so helpful when I spent a bunch of time learning sourdough bread a few years ago!

[@Bakewithjack]

Nice one Mark 👊🏻

[@pippawood1460]

OK that was what I was looking at ... I call it a Dutch oven! Yep ... I want one of those defo!! x

[@Simplycomfortfood]

So Jack the Garage sale on wheels. That sounds wicked. Here in the US we do a thing called a Swap Meet. People bring there cars or truck full of stuff to sell. In our town are two stores dealing with excess items that manufacturers need to move they sell it to these stores called, "Tuesday Morning" and "TJ Maxx" you find lots of items like your roasters.

[@Bakewithjack]

😂 we have TK maxx 👌🏻

[@mrsvoice7292]

Hi Jack now that the weather is so hot literally all over the earth what's your recommendation for making dough?like the temperature of the dough and water ?

[@jvallas]

Well, shoot, I think that exact kind is mostly found in the UK, though I bought a bigger version on eBay & have a blue (big) one from maybe 50 years ago. I need to find that smaller version somewhere.

[@gbarbecue2399]

Oh, my, days!!! I've got one of these.....

[@Bakewithjack]

RESULT! 🥳🥳

[@nancyneyedly4587]

I love this, I can barely lift my dutch oven so I never use it, they are over rated.

[@woolymittens]

And .... they work a treat for roasting a chicken or making a meatloaf!

[@christinerose4839]

Great buy there very pricey hear in the U S but I did find a glass oven roaster will definitely give it a go .

[@calmeilles]

For Americans: a car boot sale is as if you took all the stuff saved for your garage sale to a tail-gate party and tried to sell it. 😀

[@KimClarke777]

These are also good for folks who would struggle with a searing hot, heavy pot. I line with baking paper as it is very well worn.

[@chrisbodum3621]

Jack mentioned a while back that he lines everything but bread tins, I believe mainly to prevent anything getting stuck but it helps to get things out easily

[@Bakewithjack]

Sure does 👊🏻

[@KimClarke777]

This tin is over 50 years old and heavily chipped so if I don't it will stick.

[@tommiller1315]

Brilliant! I have the round, and an oval, and I'm off to try my luck with a loaf & some rolls 😄

[@martinr1475]

Thanks Jack - what a fantastic idea!! We've got one of those roasters and never thought of baking bread in it. Definitely going to give that bloomer a go - looks awesome.

[@Bakewithjack]

Go for it Martin 👊🏻

[@helenedgington3135]

Oh l’m loving the info 🔥😁

[@lawrencebushnell6122]

mind blown!!!!

[@eddjcaine]

Can you do the same with Pyrex?

[@thedanalcantara]

Can’t wait to hit the charity shops after I’ve moved house so I can go hunting for these

[@eileentomczyk9446]

What recipe are you using?

[@runescape2738]

Hey Jack, would you please do a video on stecca bread? I don't know if that's a thing or just something Jim Lahey made up but his recipe is the only one I can find. Anyways, I don't know if it's just something I'm doing wrong or what but it always comes out as a wet soupy mess and is impossible to handle. After the first 12-16 hour rise, I just get pissed off and sometimes just throw the dough away out of frustration. I love the end result though and I really want a pro to show the step by step on video. If you see this, please and thank you!

[@karellansky]

UK car boot sale = US yard sale (but not in your own yard, instead in a large field with lots others)

[@agoogleuser6902]

Screw bread- I only come here to look at Jack

[@laurieincali2461]

Great idea. Love your channel!

[@paulabuffham1241]

awesome - ill pop to the charity shop asap!

[@mandyb7277]

I’m going to start looking for these!!

[@ruthhumphreys1047]

Ooohhhh time to hit the charity shops!

[@watsonspuzzle]

I love this idea.

[@MsCkbt]

Great idea! thank you!!!

[@Debstarlicious]

Can I overnight prove my sourdough in the fridge in one of these? Not sure about putting a cold pan straight into a hot oven 🤔 Deb

[@lawrencebushnell6122]

Please do and send me a comment how it turned out. My guess is it will be great.

[@lawrencebushnell6122]

@@dkexp725 I need to bet a "Bake With Jack" pencil for behind my ear.... lolol

[@numero480]

I will definitely do my part to rescue lost and abused enamel roasters !😂😂😂😂 but a great idea must try.

[@Bakewithjack]

😂

[@doraharrison1642]

Love your idea, and LOVED your video....lol

[@bluemoon8268]

... Hi Jack ... I need your opinion ... I have some dough sitting on my countertop right now that just doesn't seem to have much energy ... and the finger poke test just stays indented ... can I turn this into thin flatbread crackers so as not to let it go to waste ...?

[@susangordon1157]

I love it! I had a small enamel roaster that I picked up at a yard sale but recently dropped it and fractured the enamel. 😵 I looked into replacing it with new and they are terribly expensive. I dearly loved that pan... sigh.

[@annsfrench]

Parchment paper! 😊

[@TheSwissy4me]

LOVE this!!!

[@bigpumpkin22]

You are a star Jack, Love your vids, you have charisma + , If I was going into bat for the other team you'd be at the top of my list

[@Bakewithjack]

High praise indeed, thank you Brent 👊🏻

[@bigpumpkin22]

@@Bakewithjack You are welcome Jack ,you have an easy style and a good head of hair lol