The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

How much dough can you put into one of these?

Weizenbrot's picture
Weizenbrot

How much dough can you put into one of these?

Just received one of these clay bakers as a Chanukah gift. I'm eager to try it but not sure how much dough is optimum for a nicely baked loaf.

What is the weight of dough you typically put into one of these? The inside baking dimensions (inches) are 14.25″ long x 9.5″ wide x 6.75″ high.

dabrownman's picture
dabrownman

Put the clay baker on a scale and tare the weight.  The  fill it wioth water to the rim and see how much the water weights.  The max amount of dough you can put in it depens n the bread you are making.  You divide the water weight by how much the loaf is expected to rise during proofing.

If making a white bread you divide the water weight by 1.9 (for 90% proof) If making a 50% whole grain bread you divide by 1.75 since you expect it to rise 75%,  A 100% rye bread might rise 50% so you divide by 1.5.

The minimum might be 60% of the numbers above,

Happy Romertopf baking 

Weizenbrot's picture
Weizenbrot

I'll try that out.

cgmeyer2's picture
cgmeyer2

I have one similar to yours. the # on mine is #111 and the instructions state that it can hold a max of 6# of food. I've baked a loaf of sourdough that had 4 cups of mixed flours in mine w/o any problems. it was the first (& I think only) bread I ever posted on this site. I'll try to find a picture & repost. The paper recipes that came with my  Romertopf  says its by Reco (Port Washington, NY International Corp). I also received with the gift the book "The Complete Guide to Claypot Cooking" by Bridget Jones.
You might want to check mini ovens' posts on Romertopt baking. She helped me immensely.

I hope this helps you.

Claudia