Vintage Guardian Service Ware

These showed up on the local Facebook Marketplace recently

and I decided that I had to have them.

Definitely an impulse buy.

Five pieces of Vintage Guardian Service Ware.

Bought specifically to use as Dutch Ovens for baking bread.

Picked them up last Monday.

Made four batches of dough that night.

Two 500g batches each with 50g of sourdough discard and 1gram of yeast and

one 750g batch with 60g of sourdough discard and 1gram of yeast

and one 1000g gram batch with just 2g of yeast.

They all went into the fridge after the last stretch and folds except for the 1000g batch which I left out on the counter for a slow overnight rise.

It was ready to divide and shape at 4:00 AM Tuesday morning.

Separated the dough into a large boule, and 7 smaller rolls and one slightly larger.

The 7 rolls were baked in the chicken fryer pan,

the slightly larger roll in the 1 quart pan

and the large boule in the roaster.

Two more boules baked in the 2 quart and 3 quart vintage Guardian pots.

50grams of sourdough discard and just one gram of yeast in 500g of flour at 70% Hydration.

This dough was left in the fridge overnight.

6 Comments Add yours

  1. David Lum says:

    Did you use the guardian service glass lids to bake? What temperature?

  2. David , I used the lids in the oven. Didn’t seem to have a problem at 500░F. I preheat the pot with lid in the oven as the oven is heating up. Once the pot is hot , I place the loaf of bread in the pot and put the lid back on.

  3. Renee Mckenzie says:

    Hello I recently was fortunate to pick up a piece of this guardian ware for purpose of reselling but after looking at the piece over I had to keep it.
    Question is did you have a problem with anything sticking? Was the temperature even throughout?
    I appreciate your time in responding and congratulations on finding the set, I’m sure that was a once in a life time find😊

  4. I have not had a problem with sticking. So far. I have used the Guardian fryer for a roast chicken. And then made gravy from the drippings in the pan. No problem with sticking. Inside cleans easily. I have found that I’m getting some staining on the outside of the pan. I’ve baked bread in the pans as a test without problems. Although I still prefer to bake my breads on the stone in the oven. I’d never heard of these pots before seeing the set on the local Facebook Market place. But I knew as soon as I saw them I had to have them.

  5. Chelsea says:

    I was gifted several pieces with glass lids recently, and I was hoping they could be used in the oven for sourdough bread! I’ve been nervous because I haven’t been able to find any information on what temperature the glass lids can withstand in the oven, so thank you for sharing this!

  6. Hi Chelsea, glad my post helped.

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