Le Creuset VS Staub Dutch Oven Bread recipe

Which is better Le Creuset or Staub? Let's find out in this head-to-head battle of the Dutch oven bread recipes! Both Le Creuset and Staub make gorgeous enamel-coated cast iron pans in France. Cast iron holds heat very well resulting in crusty bread that is moist inside. Staub has a black enamel-coated interior with a slightly rough texture while Le Creuset sports a light sand-colored smooth enameled interior. The lid of a Staub Cocotte/ Dutch Oven has tiny bumps that release condensed liquid back down onto the food. Similar to basting during cooking. Le Creuset Dutch Ovens do not have that feature. In future videos, we'll explore how much of a difference that makes To save money when purchasing Enamel coated cast iron Dutch ovens check the Staub clearance section on the Zwilling . com website. I've found some great deals listed as items with visual imperfections however I've never noticed any defects. Also, look for Amazon Uesed-Like New items for big discounts. I've got some great pieces that do look like new in the original boxes. Always check the return policy before purchasing in case you are unhappy with your purchase. No Knead Bread recipe from Zwilling INGREDIENTS 3 cups bread flour, plus more for the work surface 2 teaspoons salt 1⁄4 teaspoon active dry yeast 1 1⁄3 cups lukewarm water, plus more as needed HOW TO MAKE IT In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours. Lightly flour a work surface. Gently remove the dough from the bowl onto the work surface. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size. Preheat the oven to 475°F. Place a medium cast-iron cocotte into the oven while it preheats. When the cocotte is hot, carefully remove it from the oven. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven, and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.