Alternative to Dutch Ovens

that this should appear today.  I just finished doing a large dough batch which I divided and baked one in a small DO and the other half in a clay baker (make unknown but not Romertopf) to compare results.  Same dough, same oven at the same time.  My clay baker results were much better although I haven't yet sliced them.  It's possible that I differed in shaping for the proofing (rough handling).  The rise in the clay baker was much better.

Tom

pj and Tom

Are these clay bakers you refer to enamaled in the interior or plain terra cotta?

dobie

Dobie, the one I used is enameled on the bottom.  Further to my comparison test.  I think the inferior bake in the DO was due to rougher handling/shaping of the dough for proofing.  I had few to no pockets in my crumb.  I need to try this again and try to be stricter on my variables.

Paul and Tom

Yeah, I wouldn't give up on the DO too quickly, they can be quite good.

Of course, I compare that to what? Certainly not a ceramic baker, as I don't yet have one (but I am looking to get one). I have friends who do (in far away lands) and they swear by them.

So the top is unglazed, and you soak it in water? Does either the top or bottom part get preheated? What's your process?

Thanks,

dobie

Thanks for the information on clay bakers. I was viewing a video on you tube and the instructions for using the clay baker was to not place the baker in a hot oven. Can bread be baked in the baker starting from a cold oven?

I am new here, so please go easy on me if this has been discussed before.

As a rookie bread maker I'm finding the DO does do a great job, but as others have mentioned, it would be nice to change the bread shape.

Thanks

Ron  

When I said on the bottom I meant the inside bottom of the bottom section.  The sides of the bottom section as well as all of the top is not enameled.  I did soak both sections for about 45 mins.
I do not intend to give up on the DO.  It is my primary vessel.  The clay baker is a different shape and I do like it's results.
Please don't take anything I say here as gospel.  I am pretty new and inexperienced at this.  Thus part of the impetus for this little test - a little quest for knowledge.

Paul and Tom

Thanks for the details. They make me even more determined.

Paul, do you soak your ceramic as well?

Ron, welcome to the forum. And, don't worry, as long as you are reasonably respectful (particularly when you disagree), nobody will jump down your throat on TFL. And if they do, somebody will back you up.

So, a ceramic cooker is on my 'yard sale' list. I stop into them whenever I see them (mostly looking for anything cast iron) as I'm out and about doing other things.

Speaking of which, there are two things that I have heard of (but have never seen in person) that might be of interest.

There are oval shaped enamelled Dutch Ovens out there, probably still being made. There is also something called a Combo Cooker (which I have only recently heard of, here on TFL in fact) that would be similar to an oval DO except the bottom is relatively shallow, and the top, tall. I have only heard of them as bare cast iron and not enamelled, but what do I know? Not much, just that they exist.

I believe Lodge is still making them new. As glad as I am that Lodge is still producing cast ironware here in the States, I find their modern stuff to be less desirable than the old, due to the lack of finish of the cooking surfaces. Plus, when you go back in time, there are many other manufacturers to choose from.Thus, the yard sales.

Anyway, clay is on the list.

Thanks again,

dobie

Paul, I appreciate you beginning this conversation.  I'm fairly familiar with DO usage, loading, etc but am curious about clay bakers and other alternatives.  My next bread vessel I want to have is a Lodge Combo cooker. 
P.S.  I have 2 clay bakers but I only use the smaller one.  I picked up both at Goodwill.  The smaller one is stained from previous use and I sometimes get sticking so I usually use parchment paper with it.  Is there a way to treat clay similar to seasoning cast iron?

Dollar Thursday's so it cost a buck and it came with the original instruction book that said to soak the baker in water for 10 minutes before loading into a cold oven so that is what I do.  It isn't glazed on the inside but nothing sticks to it since i usually load with parchment on a peel.  I also got my Chinese clay pot at Goodwill for a buck.  It is glazed on the inside except for the top.  It has a vent hole on top tp let steam out so you have to close it off with a some aluminum foil.  It makes great bread too but the instructions that came with it say to soak for 24 hours in a cold oven but you can also cook with it over open flame if the pot comes to temperature with the fire being built.  I also got a clay insert with the glass top from a old slow cooker at Goodwill for a buck that also make good bread and a large heavy duty aluminium pot with a glass lid that makes good bread but I usually use it as a cloche.  I also got one of my stones, many bread pans, pans for steaming, baking sheets and all of my baskets at Goodwill.  You can set yourself up pretty well for baking for about $20 total !

As a newbie, I went looking for Dutch Ovens but was put off by the cost so ended up using a regular casserole dish which was quite successful.  I have also tried a baking stone with a stainless steel bowl inverted over the top.  Bread came out great and am not constrained by the shape of the bowl.

Another alternative is a large roasting pan, or stainless steel bowl.

Load the bread onto a pre-heated stone, spray the bowl or pan with a bit of water, then place over the bread. Remove halfway though baking.

I've had great luck with this when the dutch oven is being used, or my clay baker.

soak a Römertopf. Mine has a glazed lower half and an unglazed upper. I always use parchment paper because I can transfer the dough better, before and after baking.

You can proof your loaf in a cold, unsoaked Römertopf and put it into a cold oven.

Or you can, as I do, preheat the empty Römertopf (I use 250ºC), remove from oven, lower dough into bottom half with parchment paper, close lid and bake for 35 minutes. Reduce temperature to 200ºC, remove lid and bake for another 20 minutes.

Works every time and I get great ovenspring.

Ingrid