The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cold start

knit1bake1's picture

Clay pot cooking

February 13, 2008 - 7:03am -- knit1bake1

Hi. I'm a new member. I've read previous posts on using clay pots, but thought I'd ask for the most recent advice. I've been making hearth breads using a thick pizza stone, and introducing steam via a preheated cast iron skillet and ice (Rose Levy Beranbaum's method). I keep reading that a cloche makes superior bread, and I already have a large Romertopf that was previously unused. Per instructions regarding the clay pot, I made my last batch letting the dough rise in the bottom half of the pot, then soaked the top half prior to putting it in a cold oven.

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