VORRINGARD · Journal
The journal
Three articles for the baker who already owns a pot: how the bake actually goes, what the two finishes do differently, and which shape of pan suits the loaf you have shaped.
Baking Sourdough in a Cast Iron Pot
The whole bake: cold pot against hot pot, how long twelve pounds of iron takes to come up to heat, loading without burning a forearm, and matching capacity to dough weight.
10 min read
Enamel or Bare Iron
The same metal under two finishes. What seasoning actually is, where each surface gives way, what a year of use looks like on both, and which one to buy first.
10 min read
Boule, Bâtard, Baguette
Shape changes how far heat travels and how much crust you get per pound of crumb. Which pot suits which loaf, what goes wrong in the wrong one, and what to buy in what order.
10 min readEvery capacity and weight quoted in these pages is the same figure printed on the cards in the VORRINGARD range, and the dates the outside sources were read stand on our updates page.