Hi guys. This large oblong clay baker is on sale, half price for $21. Does anyone know how it performs compared to La Cloche?
Thats an excellent size, I would like one that size, I have 2 bakers one large but not your size and one smaller one but I use one at least once a week.. also have La Cloche good for breads,,,, get it... qahtan
as compared to the bell shaped la cloche. I have both and I hardly ever use the oblong..IMHO for some reason the breads don't impress me nearly as much as they do coming out of the bell shaped cloche. If I want a smaller loaf and use the bell cloche I just shape a small boule. Having two does take up cupboard space. It is a good price.
ADDED: I apologize, I was refering to the oblong shaped la cloche that is made by the same manufactor as the bell la cloche.
I dont know; I bought the reco loaf pan from amazon for a bargain $17 but have not been happy with the breads; the bread from my cast iron pan comes out better. I have wondered if it would be different if I got the le cloche or if the results would be different with different quality. Also, heating the empy loaf pan in the oven gave it cracks, so if you wanted to bake say Susan's sourdough you want the baker to preheat in the oven and the terracotta ones dont stand up to it.
what is the baking time and temp for using a clay baker for bread?
I wouldn't do it if it's only for bread!!!!! I ordered not 1 but 2 last year!I odered that same exact one- plus one for a friend in February 2009 & I have the La Cloche. Her Clay Baker cracked in May- it was used only for NK bread mine cracked in October 2010. I never used it for anything but bread 450-500 degrees & it was wiped out only after cooled & always put in at beginning in a cool oven to reach temp. My La Cloche is still going strong- it's cheaper on bread topia -I once got a new one on ebay cheap also.
my La Cloche is still a great performer ( looks really dirty or I guess they call it well seasoned!) & the bread looks great!
Thank you all, your comments helped a lot. For one thing, I found out that La Cloche is stoneware, and that it makes a difference. And when people reported actual bad experiences with the clay pot, that was it.
For boules, I'm using an 8 qt stainless steel bowl on my baking stone, and it works beautifully. But I don't have anything comparable when I want to bake a batard. I think I'll go find myself a cheap roaster, as other people are doing.
Once again, thanks much.
This loaf was baked under a very large flower pot on a pizza stone.. qahtan
and the crust looks wonderful, thin and crisp. Did you plug up the hole at the bottom of the flower pot?
no this was the one I used, qahtan
i have an oval romertopf that makes a loaf similar to a french bread size. i love it.
i've use this in my electric oven & also on my gas grill. the romertopf needs to be soaked first for 15 - 20 min b4 the formed bread is placed in it.
the romertopf is then placed in a cold oven. the oven is then heated to ~ 400 - 425 F. after the oven reaches 400 - 425 F, bake the bread for 35 - 45 m.
the internal temp should test between 190 - 200 F
i have had great results.
take care, claudia