The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings from the Netherlands

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Baking Soda's picture
Baking Soda

Greetings from the Netherlands

Hi, I'm Baking Soda (a.k.a. Karen), I am from the Netherlands, started with a Panasonic breadmaker, got hooked on baking bread and now I mostly use my Kenwood stand mixer and oven to bake almost all our bread (and cookies and cakes...) for my family of five.

I did come across this site a couple of times and read and lurked but it never occurred to me that I could join....::blush:: So here I am. I like the Romertopf for baking bread, I don't like the NYT no-knead (oops), imho it lacks in flavour and the crumb is too gummy. Most of all I love using bigas or poolish for the extra depth of flavour. What I really would like? A new Boretti stove with double ovens and a bread baking/pizza stone... 

 You could of course visit my blog! I'd love to "see" you.

beanfromex's picture
beanfromex

Hi Karen.

 Nice to see you...so now I am going to look up this stove you mentioned...sigh...I am working with an ancient one with one rack and a temp fluctuation of 30 degrees.

 I am currently experiementing with slow rise ciabattas. Ihaqve a coupleof months before the kitchen gets too hot to work in, let alone bake...

 

Regards from southern mexico 

 

beanfromex's picture
beanfromex

"see you" as in see you here...LOL!!

titus's picture
titus

Hi Karen!

I'm down the road from you a bit -- in Luxembourg.

What is the URL for you blog?

Like you, I am not impressed with the NYT bread, but I guess the good thing to come out of it is that people who wouldn't have dreamed of baking their own bread have at least started. Who knows what it might lead to?

RE:Romertopf. I don't have one, but I'm thinking of getting one. I have a couple of questions --

1. Do you use yours only for bread, or do you roast meat etc in it? If so, do you have problems with the taste of meat transferring, as happened to Tony here on the forum?

2. Do you preheat yours, or do as the directions say, and put it cold in a cold oven?

Baking Soda's picture
Baking Soda

Hi Titus from Luxembourg,

I'm on blogger: www.bakemyday.blogspot I think you are right, a lot of people that were afraid of handling dough (especially yeasted dough) tackled the NYT-bread.

My Romertopf is an old one that I rescued from the top of my mothers kitchen cupboard, she used it to make those meat and vegetable stews (back in the 70's I guess). So there has been some other flavours in it, but that was long ago and I don't notice any transferring. I only bake bread in it at the moment, haven't got the time to try anything else... I've tried different ways of baking in a cloche (including preheating, oiling, and rinsing prior to baking) but lately I follow Beth Hensperger advice and that works like a charm. You can read about it here: http://bakemyday.blogspot.com/2006/08/cloche-baked-herbed-rye-bread.html

This is quite the opposite (cold topf and hot oven, yikes!) from any directions I have read and I must say I was a bit wary, thinking my topf would explode.

I hope these links work... if not, would you pls let me know?

titus's picture
titus

Great Blog, Karen!

The links work just fine; thanks for posting them.

I'll enjoy spending some time peeking into the archives; I will definitely be a regular visitor!

Baking Soda's picture
Baking Soda

Thanks for your visit, hope to see you again regularly!

http://bakemyday.blogspot.com/

Drifty Baker's picture
Drifty Baker

I have not heard of a Romertopf before I read your blog.  I do however have two clay bread pans that I found at a craft fair a couple of years ago.  They are my favorite pans for making almost any kind of bread.  They give a very nice crunchy crust to the sides and bottom of the loaves. 

Do you use the top of the Romertopf?  When do you take it off?  How does the loaf brown if you don't?

 

 

 

Baking Soda's picture
Baking Soda

Hi Drifty,

Don't you just love craft fairs? I'm a member of a Dutch baking forum and there has been a real run on second-hand romertopf since these posts. We had so much fun trying to discover recipes and ways to work with it. I do use the top:

After shaping I transfer the -floured- dough ball to the -floured- bottom half, slice it and cover with the dome to rise again. Watch your dough because it tends to rise rapidly inside! Then I rinse the top with cold tapwater and cover again and put it in the preheated oven. After approx. 20 minutes I take a peek and decide wether to take the top off or leave it for a bit. Anyway the last 10-20 minutes of baking time the bread bakes uncovered to brown the top even more.

So yes, I use the top but not during all the time spent in the oven.

grtz Baking Soda

http://bakemyday.blogspot.com/