I was looking for a nice clay baker. The one I liked from breadtopia was sold out.
After searching for a alternatief for a while I found this one.
It is not cheap but is does looks like a well designed clay bakker.
So I ordered one and it is on its way right now. It is a honey colored one.
It is supposed to arrive tomorrow of friday. So I hopefully can show you the first result this weekend.
Looks interesting - let us know how it works out. There are others that use a metal dutch oven with a tray, the dough rests on a tray above the floor of the DO, and you put water in the bottom, so a similar concept.
What reason do you prefer a clay baker over a cast iron? Just wondering because I've never considered it since I already have a cast iron dutch oven.
Price for one thing. But this one ended lesss cheap becaise shipping from the uk is 22 euro.
It weight less so easier to store.
But mainly because it was designed for baking bread.
I personally prefer it because of the way clay, stone, brick transfers heat. I always find it curious - everyone drools over a brick or clay oven, but then when trying to replicate that switch to iron or steel often with the results of a burnt bottom.
Very neat concept curious to see how it does.
First bake with a mistake.
I should have dusted it with some flour to prefent sticking. The manual adviced it for the first bakes until the natural grease from the breads made it in to the bottom.
I forgot to do that so it stuck to the bottom and there fore the bread is not a real succes.
But considering this I think this spring oven works great.
Yes the oven spring looks excellent and you have nice blisters as well. So it sounds like you’re happy with this purchase.
Benny
Interesting, I don't know why they would say the natural grease from the bread would prevent sticking - many of us make lean breads- just flour water salt and yeast or starter, i didn't think they had natural grease. Did you preheat it first then add boiling water to it ?
Yes I did both. Just did not flour the base.
From the manual.
“Before the first bake it is often helpful to sprinkle a little flour on the base before placing the dough. After a few bakes this should be no longer necessary as the base will have naturally absorbed food oils that help release the bread after baking”
If the next one does not stick yes very happy with it.
@dba: Is the inside bottom surface, upon which the dough sits, glazed (slick) or unglazed ceramic?
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I have a set of 4 clay baking vessels that are shaped like flower pots. No cover. Claimed to be food safe clay. (I would not trust clay flower pots from the garden store.) And no holes on the bottom like a flower pot.
They came un-glazed, inside and out. The instruction book said to season them with oil for the first several uses. They are nicely seasoned now, and only need a very thin coat of oil, if any.
I used to make extra large size muffins with them. I need to dig them out and try muffin shaped bread.
It is glazed.
The also have a unglazed one but that one is sold out right now.
Super result, I’m sure you’re quite happy with that second bake.
Benny
Very happy yes.
I most confess it is not sourdough I did have the time for that and I did not want to wait to the other day to give it a second try.
It was lovely with some jam on it.
Wow super oven spring for 50% whole grain.
Benny
Yes this springoven realy works.
Looks really nice - glad you are happy with the results. I am curious (might have missed this) how much water is put in the channel? Because that could add a significant change in steam compared to just dropping it in a cloche or dutch oven, I wonder if they give an details on amounts and what to expect based on them?
Thanks for posting really interesting product I had not run across before - hope you give some more details.
The recommand 150 gram. But for the last loaf I tried 120. You need to hold very steady horizontal to not spill some of the water.
Nice, and thanks for the follow up to confirm it is still going strong.
Now it need to cool for a while.