The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

What's the best way to heat up romertopf in the oven?

TurboLover's picture

What's the best way to heat up romertopf in the oven?

I want to quickly heat up my romertopf in the oven. What's the best way to heat it up (without soaking it)? Should I place it in the oven with the lid on or is better to have a open clam? Which method would give me quicker results?


MTloaf's picture

I didn’t soak it just rinsed it and preheated with the lid on to retain moisture. I doubt that the time would change much with the lid on or off. If you are baking a second loaf it may work better to leave the top in the oven while the first one browns with the lid off. 

TurboLover's picture

You know it takes I figured out about 40 min to heat up my clay pot to 450 F. By that time all the steam evaporates from the clay pot. So I suppose there is no point to soak it at all, it will only delay heating up process. What do you think?

clevins's picture

The steam comes from the wet dough heating (at least in my case, i use this - 

rondayvous's picture

I put some parchment in my clay baker. Put the dough on the parchment and cover. Stick it in a warm oven to proof. After 50 minutes or so I slash the dough, recover and set the oven (with the clay baker and dough in the oven) to 425 and wait for the oven to get up to temp before I start timing my bake.