The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Best brand of covered clay oblong baker?

MontBaybaker's picture
MontBaybaker

Best brand of covered clay oblong baker?

I have round & large oval clay bakers, and now need a covered 14 x 5"ish style too.  Neighbors with kids often get a loaf when I bake - they love testing new recipes.   It seems there are 3 main choices:  King Arthur, Breadtopia La Cloche, or Sassafras Superstone.  Prices are within a few dollars.  Any recommendations for or against any of these brands?  

I've only made unfilled breads in clay.  For something that may ooze out & carmelize on the clay (like cinnamon swirl), would it be best to line with parchment?  Thanks for the feedback!

MTJohn's picture
MTJohn

I have a Romertopf and the similar clay baker purchased from Breadtopia.  I think most of the clay bakers come with instructions that recommend a cold start.  But, if you watch Eric's videos, he preheats the bakers and then adds the cold (room temperature) dough.  Before I bought the Romertopf, I exchanged email with Eric, asking him about that.  He indicated that he has cracked Sassafras bakers but has never cracked a Romertopf. 

I like the results that I get with both of these bakers, putting room temperature dough in a baker preheated to 450.  I proof with parchment and then transfer the dough on the parchment to the baker when baking something that might make a mess, e.g. cinnamon swirl and breads with cheese.

plevee's picture
plevee

Do you soak the container before baking or simply heat it dry?

 

 
MTJohn's picture
MTJohn

If I were doing a cold start, it might make sense to pre-soak the top.  The bottom has a glazed finish, so a pre-soak wouldn't accomplish anything.  But, since I typically pre-heat the Romertopf before putting dough in it, I do not pre-soak it.