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 Submitted by Mini Oven on December 27, 2009 - 4:50pm Grüne Erde /Green Earth Clay bread baker
Ready in 3 1/2 hours? (Make it longer if you wish, use 1/2 teaspoon of yeast, add salt & caraway and use cold water to make it rise slower.) Wheat shaped form ... White Bread crusty
Pour hot water into a large 2.5 ltr. mixer bowl and sprinkle with yeast. Add the flours and stir until all the flour is moistened and a shaggy dough has formed. Cover and let stand 2 hours or until the dough has risen up to the cover. Remove cover and scrape out dough onto a lightly floured surface. Sprinkle with the salt and caraway. Fold or roll up the dough and knead to blend for about two minutes. Shape into a tight ball and cover with the bowl. Soak top and bottom of a Clay form (total volume 2 liters) 10 min in warm water. Allow to drip dry and surface water to absorb, one minute. Smear inside with olive oil. Re-shape and tighten dough to form a loaf. Rub with oil and place into bottom form. Oil the inside of cover and place over dough. Set in cold oven for 15 minutes. Turn on oven to 225°c (440°F) on Hot air (convection) and time for 45 minutes. Remove form and brown loaf another 5 minutes in hot oven on rack. Cool on rack for 15 minutes and serve warm with bread knife on cutting board.
I was given this form for Christmas without any instructions. As you can see the ingredients add up to just over a kilo of dough, about the right amount to fill this two liter volume form. The loaf crust is very crunchy and thick. The crumb slightly chewy and tender. I removed the top for the last 5 minutes of baking but wished I had removed the whole form to let the bottom brown more as well. Slices are almost round and crumb is fine. The oil in the form adds to an almost buttery flaky crust. This loaf was sliced warm.
Mini
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Lovely!
Lovely!
What a pretty design!
And what a great Christmas gift! It sure makes one beautiful bread, MiniO.
Wow!
Hi Mini, a gorgeous mold...we all would like to belong one! happy baking and happy new year from Quito. Paolo
Very interesting Mini
Interesting pattern and outcome Mini. Makes one wonder again about all this pre heating.
Eric
Thank you all!
I tried to find information in the net but can't. Seems "they" stopped making them. Were popular here about 10 years ago. The escaping air didn't seem to be a problem nor was sticking. It had been used before. More for heavy seeded bread. It makes a good sized loaf! I liked the fuss free steaming. The fact that I can use convection (it heats my oven faster than conventional heat) and not rotating the loaf in the oven doesn't seem to matter. I just wonder where I'm going to store the two identical pieces. Wonder what the rye would look like with this pattern... or fruit bread? If the dough doesn't fill the whole form, one could just flip the bread upside down.
I wonder if the water logged form is responsible for the even browning. I got the impression I didn't need to remove the form at all. It browned right thru the form. The first 15 min of the bake is rising and warming up the oven and form. It is a different look. I wonder, I wonder....
Mini
That's a nice mold, Mini.
That's a nice mold, Mini. Did you say the makers no longer make them? I'd love to buy one like it!
more photos
.
How beautiful!
Now I want one of those!
I love clay bakers
You get a nice sheen on the crust also.
I want one !
love that look.
I Love Gruene Erde
but I didn't know that they would make these kind of things as well.
I have my bedding in my second home in Austria from them, and it is lovely too
However I have to say I love the mold-it is very pretty and the bread looks delicious.
What a nice present!
Very cool, the envy of many TFLers! Bread looks wonderful!
Betty
I think I will try other stuff in it too
browning and crusting the outside... like stuffing mixtures and cooked wild rice blends.
Cake?
That's a great mold
May I suggest something filled baked in it? A cheese filling or dried fruit and chocolate? Or a savory bread with a grain inside maybe?
How fun for you to have this new twist on things.
Marni
Thank you for this recipe, I
Thank you for this recipe, I recently scored one of these from a church rummage sale and now I have a recipe to spring off of to use it wisely. Thank you once again.
Basic, one kilo of dough
for the mold. Make substitutions as you like. My first loaf got turned into grill cheese sandwiches.
Now we can share notes! And feel free to post any pictures you make!
where?
Hi Mini!
I love the shape of your clay baker. Please do you have an idea where it is available to buy?
Thanks!
zdenka
I found mine at a church
I found mine at a church rummage sale and offered what I could afford, the lady was nice and accepted the offer. I love mine and hope you can find one too.
I find I have to oil it
every second bake.
romertopf clay pot
i have a romertopt clay pot that i used to make your white bread in today. i used my bread machine for the dough cycle & then followed the rest of your suggestions.
i did make the following additions to my mix in the bread machine - 2 tbsp ground flax seed + 1 tbsp caraway seed. the loaf was beautiful & tastes fantastic.
thanks, claudia
Glad to be of service!
I wanted to use whole caraway myself but didn't have any on hand. I like those little bursts of caraway as seeds. I now opt for the longer ferment with less yeast.
Mini