September 9, 2005 - 11:54am
Baking In Covered Earthenware
I would like to know if anyone has any experience baking bread in round "La Cloche" or Covered "Romertopf" type bakeware?
I became intrigued by the idea of duplicating a brick oven result as mentioned in the King Arthur's Baking Catalog-(They carry the "La Cloche).
Here is a link to a recipe and article explaining the health benefits of going back to the much longer ferments and rises of pre-WW11 baking.
http://www.westonaprice.org/foodfeatures/ourdailybread.html [1]