The Dutch oven is a tool that the skilled baker can use to make perfect breads and deserts. Like any tool though practice does make perfect and so do not be put off if initial attempts do result in burnt bread.

It is possible to use the Dutch oven directly, as long as you remember to ensure that it is well-oiled before being used. Most bakers though prefer to use the Dutch oven as a holder for a baking pan with the dough on the pan.

We were recently advised of a success story from a baker in the Sequoia Mountains in California. Using an Irish Potato Bread mix, this baker used the aforementioned method of baking her Potato Bread on a pan within the Dutch oven.

Following the instructions on the pre-packaged mixture, the dough was moulded into a circular loaf. This moulded dough was then positioned on a greased nine-inch metal pie pan.

The pie pan was then placed into the Dutch oven, which had a diameter of a foot. The Dutch oven was then covered and placed on to ten coal briquettes. Onto the lid of the Dutch oven were position a further fourteen briquettes. With heat surrounding the oven, the bread was left to cook for three-quarters of an hour, with the lid being turned at regular intervals.

The Californian baker was quoted as saying, 'I was surprised and delighted to find that the bread was perfect. The crust was brown on top and it was a real treat . . . a great success.

The Dutch oven is not the biggest piece of kitchen equipment but you should be able to comfortable bake rolls or a small loaf in it. It is advisable to use your bread making machine mix or recipes for single loaves to ensure that you make the ideal size loaves. Do not be tempted to try and put two loaves into your Dutch oven. The chances are that in cramming in two loaves there will not be enough circulation of hot air to ensure even rising. Without circulation you are most likely to end up with two lopsided loaves rather than the one perfect one you are after.

When using your Dutch oven it is vital that the pan inside it is raised from the bottom of the oven. This is easily achieved with the use of some small stones, and will ensure that the base of the read is not burnt. Equally important is to ensure that there is enough room for the bread to rise within the oven without hitting the lid and thus preventing that perfect rise.

The Dutch oven is of course not just for making loaves and rolls, using exactly the same technique it is possible to create those desserts and pastries that everyone is after. The Dutch oven is an excellent piece of equipment to make pasties and sweet rolls, as long as you remember to make use of the raised pan technique.