Romertopf clay baker

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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

March 13, 2011 - 7:19pm

EdY MI

Having some light buckwheat flour in the refrigerator and stone-ground wholemeal rye in the freezer, it was impossible to resist baking a loaf of Karin's buckwheat rye bread. For this first attempt, the spices were omitted. After an overnight fermentation in the refrigerator, a 750 g section of dough was proofed in an oblong banneton and then baked in a preheated Romertopf clay baker. The result did not disappoint.

Light Buckwheat Rye

Crumb

Karin's recipe, even without the inclusion of spices, produced a unique and delicious bread. Many thanks to Karin for her excellent and inspiring post.