The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

YAYYY!!!!

sonia101's picture
sonia101

YAYYY!!!!

 

I just worked out how to resize my photos in my post, no more massive photos (I'm high fiving myself) lol. Is this a new feature or am I slow? lol. Too easy, click on photo, resize and drag :-)

 

Baked some white 53% hydration bread in my Romertopf, I seriously love how easy it is baking in these pots, love the cold oven starts! So quick and easy :-)

 

 

 

 

 Other recent bakes, sourdough gozleme stuffed with baby spinach and feta  Recipe Here

Sourdough crumpets Recipe Here 

 

 

 

New York Baked Cheesecake I baked for a family party, with praline and chocolate coated berries.

 

 Cheers Sonia

Comments

KathyF's picture
KathyF

The bread looks wonderful! And the cheesecake looks amazing. I want a piece of that!

sonia101's picture
sonia101

Hi Kathy 

Thanks and this cheesecake didn't last long lol

nmygarden's picture
nmygarden

Everything is gorgeous! Happy Birthday, Oma! And great job with your pics...

Cathy

sonia101's picture
sonia101

Thanks Cathy and yes I was so pleased with myself about resizing the photos :-)

dabrownman's picture
dabrownman

Love the cheesecake - one of my personal favorites - and I've never had a bad one:-) I have the a,e Romertopf and it makes great chicken as well as bread.  Well done and Happy baking

sonia101's picture
sonia101

Totally agree, no such thing as a bad cheesecake! I have 3 Romertopf's, an extra large one for roasting meat and veggies.the meat is always so juicy and tasty. I actually have chicken here to roast, I haven't done chicken yet. Do you remove the lid the lid towards the end to brown the chicken? 

dabrownman's picture
dabrownman

usually does - very juicy chicken - a favorite!

sonia101's picture
sonia101

Thanks! Looking forward to trying it this week :-)

Ingrid G's picture
Ingrid G

What temperature do you use and how long do you bake your bread in your Römertopf?

sonia101's picture
sonia101

Hi Ingrid,

I place the romertopf into a cold oven, turn oven temp to 250C for 35 minutes, then remove lid and turn temp to 220C for 10 minutes and then 200C for 10 minutes. Do you bake bread in a romertopf? I'd love to hear what temperatures you use? Any tips? I'm still new to baking in Romertopf but I LOVE them.

Ingrid G's picture
Ingrid G

Will try your method.

I preheat my oven, including the Römertopf, to 230ºC.

Then I put my proven batard (including the parchment/baking paper) into the preheated Römertopf and close the lid, bake for 30 minutes, take lid off and bake for another 15 minutes at 200ºC.

By the way, I don't soak the Römertopf at all.

dabrownman's picture
dabrownman

soak the pot for 30 minutes - seems to steam the bread more that way?  or maybe not:-)

sonia101's picture
sonia101

Thanks Ingrid I have been meaning to try them in a preheated oven so I will give it a go. I also soak my pot because of the steam, do they still get lots of oven spring without soaking the pots?

Ingrid G's picture
Ingrid G

they work just like any other clay baker. I have a long one from Sassafras Superstone. I never soak that one either. Just preheat with your oven, drop your proven batard onto baking paper and move it into the hot baker. Lid on and into to oven. Easy peasy.

I guess you should try it both ways and see if you like it.

Ingrid G's picture
Ingrid G

have never tried soaking because it works fine otherwise. Maybe I should!

Some people are afraid the pot might crack without soaking, but this is not true. I guess it might be a different story if the dough comes out of the fridge, directly into the pot. I wouldn't try that.

dabrownman's picture
dabrownman

Goodwill for a buck on dollar Thursday's but it came with the instruction booklet that says to soak the pot for at least 10 minutes before putting it into the oven so it is less likely to crack.  So that is what I do.  After it hits temperature, mine is actually steaming inside when I take the lid off to put the dough in it.  I think the extra steam is good for the spring.

happy baking 

Ingrid G's picture
Ingrid G

and compare the oven spring. Thanks for great advice, as always.

FrugalBaker's picture
FrugalBaker

Sonia....lots of goodies you have there. Well done and keep doing what you do!