The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Clay Pot Breads

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cgmeyer2's picture
cgmeyer2

Clay Pot Breads

i have recently made 2 breads using a clay pot baker (romertopt). i was inspired by mini oven's post about green earth clay bread bakers.


the first loaf was processed in my welbilt bread maker on the dough cycle.


the 2nd loaf was processed using my food proceesor for the initial mixing/kneading & then following the directions for floydm's 'your first loaf - a primer...'


as you may notice, i have never met a recipe the i didn't want to tweak. i made some additions to the first - whole caraway seed; the second - whole caraway seed, whole flax seed, ground sesame seed, ground flax seed. i also used 1/2 ap flour & 1/2 bread flour.


my husband & i love the flavor & texture of the bread baked in the clay pot cooker. i will attempt to attach pics of each.


thank you floydm & minioven for your recipes & inspiration.


claudia


 


 


 


 

cgmeyer2's picture
cgmeyer2

i'll attempt to attach again

PMcCool's picture
PMcCool

you have some wonderful bread.  


Paul

cgmeyer2's picture
cgmeyer2

my husband is enjoying a sandwich of turkey, ham, onion & provolone cheese w/ blue cheese drsg & brown mustard from the 2nd loaf along with a bowl of homemade tomato soup as i type this response.


thank you for the compliment on the bread


claudia

Falsehat's picture
Falsehat

The 2.5 litre clay baker makes an ideal 1.5 lb sandwich size loaf.


I always use Cooks Almost No Knead recipe substituting Unbleached flour for the APF. For other breads I simply modify the flour ratios.


For a proofing basket I use a standard 9 x 5 loaf pan with parchment paper (no oil or flour). I force the paper into the pan and use a second pan to properly shape the paper. It works rather nicely. Since I bake two loaves at a time, I repeat the procedure again, having a third pan form the second pan's parchement.


 

cgmeyer2's picture
cgmeyer2

is this the same as the romertopf?


i haven't tried the Cooks Almost No Knead recipe yet. i'll research it.


i use parchment paper in my clay baker when i bake the bread.


for proofing i use a food grade plastic bowl w/ lid that has been sprayed or thinly-coated with olive oil.


falsehat, i'll try your suggestion for the parchment paper / loaf pan when i make a standard bread loaf.


thanks, claudia

rts306's picture
rts306

Question, did you soak your clay pot before using ? or use it like cast iron pots?  I was apprehensive due to maufacturer's instruction (to soak and place in cold oven).  TIA!

AnnieT's picture
AnnieT

Check out Eric's latest video on Breadtopia where he uses a Romertopf and places it dry to preheat in the oven - he even comments on it. Good looking rye loaf too, A.

cgmeyer2's picture
cgmeyer2

do you have the link? i couldn't find anything re romertopf placed dry in an oven


thanks, claudia

AnnieT's picture
AnnieT

Hi Claudia, just go to Breadtopia.com and look for the latest video on his sourdough rye bread. Sorry I don't know how to give a link, A.




cgmeyer2's picture
cgmeyer2

i soak my clay pot & lid for ~ 15 min per instructions. the manufacturer states that if you do not soak both & place in a cold oven b4 cooking you run the risk of cracking the clay pot.


claudia

yogiwan's picture
yogiwan

I am not the experienced baker like many of the folks here so there may be as mnay questions as answers.  You did not say which size Schlemmertopf you are using.  I have the "small" which is still 13 x 9 and is plenty big enough for a loaf of bread. 


I have been experimenting with different options - lid on lid off, soak or not and have had pretty good results with all options.  The results seem to be lighter when I soak and take the lid off about half way through.  The lest liked was unsoaked with the lid on throughout. 


I haven't tried the option of preheating the clay baker and putting the dough in the hot bottom. 


Some have questioned wether you have to put the baker into a cold oven.  The only concern is heat shock.  When the baker decides that heat gradient is to great it will crack.  So it might work going into a hot oven and then the next time it will crack.  It is safer to use the cold oven method and adjust cooking times for how lone it takes your oven to get up to the desired temperature.


yogiwan
http://YourSmartKitchen.com


 


 


 

cgmeyer2's picture
cgmeyer2

mine is also 13 x 9 & oval in shape. i don't want it to crack so i follow the soaking & cold oven directions.


claudia