Dinner Rolls

Season 2014 Episode 12 | 2m 44s

Achieve bakery-level bread at home using a covered cast-iron pot.

Home cooks are often wary of baking bread, assuming you need a special oven to get bakery-quality results. And most home ovens do lack the key components that result in a soft, pull-apart interior and browned, crisped exterior. To get around that, we’ve adapted a technique popularized by Jim Lahey at Sullivan Street Bakery that essentially turns a covered heavy cast-iron pot into a bread oven.

04/15/2014 | Rating NR

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