The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

5 minute artisan baker and clay pot

maswindell's picture

5 minute artisan baker and clay pot

I'm a complete newbie and wish to start baking. I bought the book Artisan Bread in 5 Minutes a Day but notice Zoe only uses a stone. As I have a clay pot, do the recipes change at all for this method ?

What a great site for information


poppyfields's picture

Isn't this a wonderful site?!  I'm new here too, and learning a lot.  I know the more experienced bakers here will have better advice, but I thought I'd chime in my 2 cents.  

I found TFL just after finding the Artisan Bread in 5 min site.  For years now I have baked Honey WWheat in loaf pans, and a wet pizza dough on a stone.   I have this week baked 3 artisan loaves from the main recipe off the ABin5min site, and was thrilled to hear my loaves sing!

I used a baking stone preheated for over 40 min, and covered my bread with a calphalon casserole for the first half of baking time. 

By 'clay pot' do you mean the covered pot kind that you can roast a chicken in?

If so, it will work just fine with the 5 min method.  I proof my dough on parchment paper, and then transfer it to the hot stone.  You could do the same, then transfer your loaf to the hot clay pot and cover it.  It will steam and spring beautifully.

I put my stone in a cold oven to heat it, and leave my stone in the oven after I remove the bread to cool down slowly, so there is no temperature shock that might break it. 

Good luck, and my your first loaf sing.




Susan-MN's picture

I never remove my baking stone from my oven... I figure it helps my oven maintain an even temp no matter what I'm cooking/baking - and that is never bad.

Also - by always leaving it in my oven, it's sure not to break when I'm moving it to and from the oven. 

I actually started doing this because I ddidn't really have a place to store my stone, but it seems to me now that there is never a reason to remove the stone. 

When I set my oven on self-clean mode, I simply leave the stone in place and any gunk on the stone is baked off - I clean my stove and my stone at the same time.

I've been doing this for four years now.


tjkoko's picture

WIth the baking stone left in my oven, things like scones and roasts cooked very unevenly and downright poorly.  The stone is left inside the oven only for storage and the baking of certain bread items .

LindyD's picture

Welcome to TFL, Mike.

What type of clay pot do you have?  Is it food safe?  What kinds of breads are you interested in learning to bake?

If you have looked through the Artisan Bread in five book, you'll have noted that most of the recipes there are not suitable for pot baking.  But that doesn't mean you couldn't try and experiment a bit.  

A good place to start here is reading through the Handbook, linked at the top of TFL's home page, and by browsing through the blogs.   You'll find lots of inspiration there.

maswindell's picture

I have a Romertopf Clay Baker and I bought this baker asit is so versatile. I'd like to start baking some sourdoughs and ryes and if I can get those breads to work then proceed on to others. As far as the stone and Romertopf, I would like to use a piece of bakeware that I can use for more than one dish. Perhaps I am being too economical, ala cheap, but $50 is $50 and if I can get good results form the clay baker and not invest in the stone then thats the path I'll follow.

I have read tons of pages on this and other forums and enjoy them all. My kneading capabilities are limited due to previous hand injuries, and therefore looked long and hard at the no knead baking arena.

Thanks for all the replies, I plan on getting some starter soon, I'm an information junkie at heart.

JoeV's picture

Ahhhhh, another "fiscally retentive" baker like myself. LOL. I love baking in the clay bakers, and have a Romertopf and two Schlemmertopf covered baking dishes, all purchased for no more than $6 each at thrift stores. They cook and bake beutifully.


As regards the baking stone, I have a 14" x 15" stone that I got at Bed, Bath & Beyond for $20 less the 20% coupon. It's only 1/2" thick, but I use it for making homemade pizza and it will also accomodate two full size loaves of Italian bread from my pizza peel. It works great and is definitely worth the $18. I bake all of my free form bread on the stone.

rolls's picture

hi just wanted to add that i bake heaps with that book too, its what got me back into making bread. i sometimes bake in a glass baking dish with lid, ive even tried with a saucepan (lid on). every  type of pot ive tried ive gotten beautiful oven spring and crust. i think baking in a claypot, especially with wet no knead dough, would help heaps with the texture and taste. if you take a look at their site they've got a post on it (baking in frech pot).