For any home baker, achieving a consistently perfect sourdough loaf can feel like an elusive goal. However, one dedicated bread enthusiast claims to have cracked the code after months of practice, relying on two straightforward habits that guarantee professional results from a domestic oven.
The Secret Weapon: A Versatile Cast Iron Casserole
The cornerstone of her method is the use of a heavy cast iron casserole dish, a versatile kitchen staple she prefers over a dedicated bread Dutch oven. Sophie Harris, a lifestyle reporter and self-confessed baking fanatic, explains that her success is largely down to this single piece of equipment. She specifically champions two models: the Emma Bridgewater Black Toast Cast Iron Casserole Dish and the STAUB Cocotte Round Cast Iron Casserole Dish in 26cm.
These dishes, while an investment, are built to last for decades. Their superior heat stability and thermal mass are ideal for the high temperatures required for bread baking. They work by trapping steam released from the dough during the initial baking phase, which keeps the crust flexible and allows for maximum 'oven spring' – resulting in a tall, well-shaped loaf with an excellent crumb structure.
Harris notes a slight difference in results between her two preferred dishes. The Emma Bridgewater option tends to cook the bread a little faster but can leave more residue, while the STAUB model takes longer but produces a notably deeper and crispier crust. The STAUB casserole is currently priced at £271.20 (down from £339 at John Lewis), and the Emma Bridgewater dish is £76, reduced from £95.
Why a Casserole Dish Beats a Dutch Oven
For Harris, the choice of a multi-purpose casserole dish is deliberate. Not only is it perfect for baking bread, but it also excels at cooking hearty stews and casseroles, especially during colder months. This versatility means the dish earns its keep on the kitchen hob, ready for frequent use. She also recommends checking budget-friendly retailers like Aldi and Lidl, which occasionally stock affordable cast-iron options in their middle aisles.
The Second Habit: A Simple Ice Cube Trick
The baker's second game-changing habit involves a simple addition to the preheated dish just before the bread goes in. She places two small ice cubes into the hot cast-iron casserole before covering it with the lid. This generates an extra burst of steam as the ice melts rapidly.
This additional humidity further enhances the oven spring and crust development, leading to a taller loaf with a thinner, crunchier, and perfectly coloured crust once the lid is removed for the final 15 minutes of baking. Harris states that this trick, combined with the consistent heat of the cast iron, has significantly improved the quality and reliability of her sourdough bakes.
Transforming Your Home Oven
Together, these two habits – using a preheated, lidded cast-iron casserole and adding ice for steam – effectively mimic the environment of a professional bread oven. The method reliably delivers the coveted combination of a robust, airy interior and a crisp, flavoursome crust that every sourdough baker strives for. For anyone tired of inconsistent results, this straightforward approach could be the key to bakery-standard loaves at home.
