Hi from SE-England, and a question about a clay pot (Panayoti pot)
I am a German expat living in south-east England with a craving for good bread.
After some unpleasant experiments with hi-yeast breads I found Andrew Whitley's book Bread Matters,
which helped to turn things around (I especially like his simple breads based on liquid rye starter).
Through this forum I found out about the books by Peter Reinhardt and Richard Bertinet,
which gave my bread production another kick.
Personally I am most interested in sourdoughs, although my family love their plain white loaf for breakfast.
Now to the clay pot:
In a local pottery I found clay pots called "Panayoti pots".
The little information they could give me was:
"Named after their Greek originator. These charming pots were filled with bread dough and placed in the sun.
When the oyster-like lid opened, the dough was ready"
Has anyone heard of them, or even used them? Are there any recepies?
Looking forward to your replies,