The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone ever use a Romertopf Clay Pot?

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Nickisafoodie's picture
Nickisafoodie

Anyone ever use a Romertopf Clay Pot?

I just inhereted a 30 year old hardly used clay pot bakeware (unglazed) make by Romertopf, model 110 with inside dimension of 9.5" x 6.5" x 3", with a domed top of the same dimension that would allow 6" in height - looks perfect for a 1.5 lb loaf.  Instructions require 15 minutes of soaking in water to allow the pores to soak up the water.  Place item in cold oven, bring up to heat.


Has anyone made bread in one of these?  I would think the bread would have to rise on parchement placed in a similar shape vessle and then lift and place into the pot, cover, and bring oven up to temp.  Remove cover after 20-25 min (instead of 15 given cold start?) and finish from there?


Any thoughts or experiences would be welcome!!  I've made nice loaves using a cast iron dutch oven removing lid after 15 minutes, and in the long run, that may be easier.  But I have to try it.


Thanks!!

bobbywilson0's picture
bobbywilson0

I have a similar type vessel called a Schlemmertopf. I started using it for the no knead method, and then just used it for a hearth style loaf yesterday. I don't do anything special to prepare it I use it like a pan replacement. I haven't soaked it in water, that is an interesting idea. Probably creates much more steam. The parchment is a good idea, makes it easy to proof going right into the oven afterwards with no handling.

AnnaInMD's picture
AnnaInMD

NEVER NEVER put in preheated oven.  The German Romertopf site warns, the insert to the Romertopf warns, etc etc.  You are in danger of the topf cracking if a cold pot gets put into the preheated oven. 

Mini Oven's picture
Mini Oven

at the bottom of the home page listing:  "Recent Forum Posts"  to continue the list and scroll down. 

AnnaInMD's picture
AnnaInMD

stuck big time. I spoke with one user and she recommended oiling the bottom that it would not impede the "steam" quality of the clay. I later used parchment and had great success.  Cornmeal mixed with some rice flour would probably be equally beneficial.

susieJ's picture
susieJ

I've been using the Romertopf for several years, it does a great job.  For the last rise, set the dough on parchment paper in the Romertopf.  When risen, put the lid on (which has been soaked in water) and into a pre-heated oven (450).  Bake 20-25 minutes, then take off the lid until appropriately browned.  I do this a lot using the no knead method...works great.  BTW, I got my Rometopf at a yard sale for $1.  Check it out!

knit1bake1's picture
knit1bake1

Susie, I tried using the clay pot a few years ago. You say that you put the cold pot into the hot oven. I thought one always had to put the cold pot into the cold oven. Any comments? I think I did it with a cold start, I had ok results but not spectacular. I think I had soaked both top and bottom, but I hear that may one doesn't have to do the soaking. More advice, please. Beth

susieJ's picture
susieJ

I too heard about the cold start oven (after I had been using the pre-heat method).  I read that a hot oven will crack the Romertopf...now that may be true but I've been using the hot oven method for at least 2 years and no problem.  I still soak the top (lid)....bread has been coming out great.  Give it a try and let me know.  Gotta use that parchment paper though. 

belle's picture
belle

I have read this post with great interest...I have one of these pots that I received about 20 years ago and have never used.  I need a couple of clarifications..for those of you that use this with the 'no-knead' method could you provide any specific nuances that I may need to be aware of.  Secondly, do you put the parchment paper into the pot and  cover it with a lid?  Do you need to be concerned that the parchment paper may catch fire?  And lastly, if you use parchment paper, does that mean you do not have to spray PAM at the bottom and sides of the pot?
thanks very much..


Belle

susieJ's picture
susieJ

Romertopf and parchment paper


Can't think of any specific nuances when using the 'no-knead' method.  Just plop the parchment paper containing the dough into the pot, let rise, cover with lid (I still wet the lid) and into the pre-heated oven.  The paper has never caught fire, although if you are concerned, you could trim it to fit completely under the lid (mine sticks out).  No need to spray the pot, the parchment paper keeps it from sticking.  I have also used the pot for the traditional bread making method using parchment paper...works great.  I would think the dough would really stick if not using the parchment paper.

bobbywilson0's picture
bobbywilson0

I have actually used mine without parchment paper, just spraying the bottom with oil. Mine is glazed on the inside, not sure about yours, but I haven't had any problem with it sticking without using parchment. That said, it is much easier to manage with parchment, for ease of getting the hot loaf out etc.