Category: 烘焙用具
這款鐘形烤爐是酸種麵包師傅的最佳秘密武器。拱形上蓋能鎖住蒸氣，讓每個麵包外皮酥脆、內層柔軟。調理過的鑄鐵鍋長久以來深受麵包師傅喜愛，原因很簡單：鑄鐵表面越用越好，能提供均勻的熱度，烤出烘焙坊等級的麵包。使用後只需清洗並上油即可。這款耐用的重型鑄鐵烤爐可承受高達 600°F 的溫度，是認真投入酸種麵包烘焙、尋找日常好夥伴的理想選擇。這款麵包烤爐無毒、在美國鑄造，專為長久使用而設計。
準備好展開你的酸種麵包之旅了嗎？我們很樂見。歡迎參考我們這份深受喜愛的食譜，無論初學者或高手都適用。
First loaf in and the domed lid did exactly what it promised—crackly crust on the outside, pillowy soft crumb inside. The seasoned iron surface also means zero sticking, which I was honestly nervous about for my first try.
My sourdough loaf came out with the kind of crackly crust I'd only ever seen in bakery photos, and the steam trapped by that domed lid made the crumb impossibly soft. The seasoned iron already has a beautiful patina, and cleanup was just a quick wipe with a damp cloth.
First bake this morning and the steam trapped by that domed lid gave me the crackliest crust I’ve ever managed at home—the interior stayed soft and airy, just like the description promised. Seasoning held up perfectly with no sticking, and clean-up was just a quick wipe.
