The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Information Quest

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paperpushermj's picture
paperpushermj

Information Quest

Just received my new Romertoph Clay Baker . Wanted to use it for Bread but am having problems find How To instructions. I'm open for suggestions

HeidiH's picture
HeidiH

Put "romertopf" in the search box at left and you'll get quite a few hits.

paperpushermj's picture
paperpushermj

Dah

Why didn't I do that first?

HeidiH's picture
HeidiH

Didn't think of it.  It causes me to do my Homer Simpson forehead slap, "Doh!"  ;-)

paperpushermj's picture
paperpushermj

Bye the bye my very first loaf  using the Romertopf sucked. I failed to take the top of with enought time for the crust to form. My bad but I'm a Newbe, my sin is I just thought of this as thought it was a La Creuset. The loaf was done at 200+ deg.  the Crust was well... not Crusty it was pale almost  looked steamed which it was. Adjust... back to the drawing board, my next effort will not have me soaking the top and bottom just the top. I will try oiling the interior and removing the top after about 15 min. Wish me luck!

BUT if this doen't work Oh well, I just learned another way it doesn't work ...Hurrah