The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dabrownman,

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paleo4ever's picture
paleo4ever

Dabrownman,

You are correct it is clay ceramic they call it stone ware. This one came from the pampered chef collection. I am finding it cooks bread better for me than open oven but being so new to baking I really have no idea what is best. I just know I dont need an egg wash for color. This is my take on the wonderful rustic recipe minus just rye flour I cannot find it around here I may have to order via internet,and this was with my own sourdough starter. More pictures of crumb to come when it has cooled.

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dabrownman's picture
dabrownman

the Pampered Chef is certainly different than the material in the Romertopf but both make great bread as your example shows.  Yours looks well used and seasoned - mine too!  To many chickens cooked in mine:-)  Any kind of DO makes fine bread.  Even my Chinese clay sand pot makes good bread once you plug the steam vent on the top.

Depending on what part of the world you are in a Fresh Lofian will likely let you know where to get rye flour locally.   Can't wait to see the crumb shots

Happy Baking

paleo4ever's picture
paleo4ever

Will check that site.:-) Yes cooked many a meals in it. Love it for cooking.