The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How Do I use this earthenware Bowl thing, it made frome baking stone material

Robin Goodfellow's picture
Robin Goodfellow

How Do I use this earthenware Bowl thing, it made frome baking stone material

So I have been handed down a stone bowl obviously for baking as it is made of the same material as my stone albeit a little more poreus.


I am not quite sure as to the best way to use it I have a loaf rising now but I am scared to movei it into the bowl because I dont want to deflate my loaf. I thought about just letting it do its final rise in the bowl, but then it would take ages to warm in the oven, thus effecting the final results.


It's a great shape and would make a great loaf, if i can figure out the best way to go about it.


Do I treat it like a loaf pan, or a stone, I'm confused.


 


Thoughts?

althetrainer's picture
althetrainer

I am no expert but would like to see a picture of it.  Al


Robin Goodfellow's picture
Robin Goodfellow

I don't have a camera right now, But it's from "The Pampered Consumer"  I tried to find it on their site, but the closest they have now is the "mini" baker, and thats not very close at all, as it has a flat bottom with a distinct "corner" and this is much more of a bowl shape, and it has no kind of glaze at all. 


I put that loaf I was working on in it earlier, and got an amazing Boulle, it is almost 


a perfect ball, I was rather rough with the handling and have yet to cut it to see what kind of crumb it came out with, but I imagine it's gonna be quite dense, as getting it in there was far more of a rugby match than a ballet of any sort.


I decided to just put the dough in it cold, and see what happens. I didn't see how handling a 500 degree earthenware bowl was going to be an easy or safe task, as I can be rather clumsy, and had visions of seared knuckles, whilst trying to ease the dough into it. So WTH I moved it at about 20 mins. into my final rise and let it finish


rising in the bowl in the ole' nuker with a cup of warm water and the door cracked.


I will post the outcome after dinner.


 

Janknitz's picture
Janknitz

Is it round and just a few inches deep like a pie pan or big and round like a bowl? Does it have a lid?

If it is Pampered Chef you can contact the company for use and care instructions and perhaps they have recipes, too.

Robin Goodfellow's picture
Robin Goodfellow

I thought about that but I'd probably have to send them a pic too.


It looks as though it "could" have had a lid, but probably not.


It's 9" (I put it upside down on my spring form pan) and probably a good 4.5-5" 


deep, with mildly steep sides but definitely concave like a bowl, and not like a shallow pie pan, or casarole dish. in fact as I look around the kitchen I realize it looks just like my Kitchenaid's bowl only a little shorter. 


I did cut my loaf, and it's a little dense but I expected that, I will aslo have to add a little more time to my bake, as it's just a touch underdone, but thats somewhat of an opinion as my wife thought it was far better than the one I made yesterday, I guess we really do all march to a different drummer after all. 


 


So I guess all-in-all I like the "bowl" I makes a great Boulle I think if I had put it in there immediately after shaping, and it had risen a little more I could probably roll it across the kitchen.

Mini Oven's picture
Mini Oven

1/4 inch?    1/2 inch?   3/4 inch?   That would make quite a difference whether it is pre-heated or not.  Thin tend to go in cold.  Thick, maybe pre-heated like a baking stone.


I get the feeling from you it should be heated like a stone.  Lifting out a loaf could be done with two carving forks, two pronged (for stability) and thin to easily penetrate the crust without mkinf big holes.  Might be easier if you increase the dough so the bread rises above the edge of the form.  Then using a rolled dish towel, you could lasso the top of the loaf and with a quick twist to loosen,  pick up the bread loaf and transfer to a cooling rack.  The stone would then stay in the oven to bake another loaf or to cool slowly.  (Letting the stone cool slowly in the oven is better for your stone.)


Sounds to me like you could use some baking parchment until you get over your burning knuckes thing.   I'm sure if you use a banneton of some kind  (and I highly recommend you use one) getting the dough to roll out (top side down) into the form would be easier.  The top diameter of the banneton should be slightly smaller than the width of the bowl stone opening and it should be deep.   You could also pre-form the parchment so it is more bowl shaped when you put the risen dough into it.  You could then use the corners to lower the dough into the hot stone.  


See if your mixer bowl does fit the form.  If so, try first a cold run.  Take a dry piece of parchment.  Cruch it up carefully into a crunched up ball,  then unfold and lay over the stone bowl opening, press the mixer bowl slowly from above until folds have creased.  Remove and set into a bowl for support.  Tip the oven ready bread out into the formed parchment, slash if desired and with the corners place into the hot stone.  Using the parchment to lift will not work for loaf removal because the paper becomes brittle after baking.  (So get a good pair of oven mitts.)  If the parchment seems too flat, you could wet the parchment, shape it in the cold stone pressing flat any folds and carefully let it dry draped over the mixer bowl.  Make parchment forms between bakes so they are ready when you bake.


A $5 meat or metal candy thermometer is great for checking the inside temp. of a baked loaf.


Gosh your form sounds interesting...


Mini