Experiment # 2 : Chinese Clay Pot
Like what Mini said, who cares if it comes with some birds or flowers : )
Got this pot for free from a friend yesterday and baked another sourdough to find out if clay pot can really substitute a Dutch Oven so that I can finally have some good bakes but most importantly, a good crust!
I took advice from some good souls on TFL and started the experiment this morning. I made a Spelt flakes and raisin loaf and suspected the hydration was too low for this bake as it didn't rise very much after an overnight cold retard in the fridge. So I had to bring the dough to room temperature for about an hour and decided to bake it anyway but I knew that it was still under proved. Never mind about the dense texture as today's goal is to see how the crust would turn out. As it turned out, the crust was good but not good enough for my expectation. The pictures below will provide some insight and appreciate some comments on this.
A glossy crust, that's a first, totally unexpected.
A closer look at the crust
I was kinda happy with the crust to be honest but the it didn't stay that way for long. Could it be due to the high humidity atmosphere in where I live? Today's humidity level is at 60 percent as it has not rain yet. Will a Dutch Oven give me a longer lasting crunchy crust?
Appreciate anyone who has some info on this before splurging on a big ticket on buying a Dutch Oven.
Many Thanks,
FrugalBaker
Comments
That is one amazing crust. Lovely colour, an ear and blisters. Everything I'm aiming for.
You've gotta be really happy with this.
Doesn't look under proofed to me. Spelt has shorter proofing time anyways. I think you baked it at a perfect time.
I think the romertopf will produce lovely bread. I did a trial run last night. Cleaned it, soaked it for 10-15min in cold water then placed in the oven cold and heated it up. I was waiting to hear an almighty crack (don't know why) but was perfect fine. Took out of the oven and opened the lid and loads of steam came out. My bread will love this. Although my doughs will have to be smaller then the ones I'm making. But if your oven can fit a larger model then great. Also good for other foods. You can make meals in it. A crock pot in an oven.
I've tried using a Chinese Claypot. My guess is you're either from Malaysia or Singapore. I'm from Malaysia and I had a hard time keeping the crust of my bread crunchy not matter what I tried from claypots to Dutch ovens to stainless steel pots to iron sheets. I'm resigned to chewy crust after 2-3 hours because of the humidity here.
ive also had difficulties getting unglazed terra cotta tiles for a baking stone. Frustrating isn't it? But when I want crusty crust...I just pop it into the toaster
yes, am in KL...what a small world. Been to a tile shop but they refused to sell me a single piece of terracotta. You should know better about the pricing of a Dutch oven in here, don't you...they must be out of their mind. Went to Pavillion and the cheapest one is from La Gourmet, RM 5xx, Le Creuset was at a few thousand.
Your bread looks wonderful. Have you tried, once the bread is done, turning off the oven, crack the door open a bit, and leaving the bread in there for about 10 more minutes? This can help dry out the crust a bit more. This might help keep the crust crispy for a bit longer.
Kathy, I will try that again today. Thanks for chipping in, very helpful indeed. Will let you know the result soon.
Regards,
FrugalBaker