Thread: bread crock?
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The Cook
 
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"Joseph O'Brien" > wrote:

>Hello! I received a Pampered Chef Bread Crock for Christmas, and I
>have only a vague idea of how to use it. I've never seen or heard of
>such a thing. A quick internet search yielded little more than a bunch
>of auctions, so I'm posting here in hopes of some advice.
>
>Basically, it's an unglazed stoneware container about 8" tall and 5"
>inside diameter. Drill a hole in the bottom and it would make a nice
>flower pot. The picture on the box suggests that the bread will rise
>well beyond the rim and bake to a perfect, billowy golden crust. Not
>sure how much use I have for a skinny, 8" tall loaf, but...
>
>My bread baking skills are limited, to say the yeast (er, I mean
>least). I usually just form the dough into a ball, score it, and let
>it bake on a pizza stone. Not pretty, but it usually works out.
>
>Before I ruin a loaf using the crock, does anyone have any experience
>with one? Any advice on how to adjust time/temp for a typical bread
>recipe? Is there any special history behind the bread crock? ("This
>traditional stoneware was used by our great-great grandmothers, who
>baked perfect artisan loaves in bread crocks that were passed down from
>generation to generation. Much like a well-seasoned cast-iron skillet,
>bread crocks are considered valuable culinary heirlooms not only for
>the generations of love and care behind them, but for the lustrous
>patina of natural oils and wild yeasts." Or something like that.)
>Any thoughts?
>
>Thanks,
>Joseph



Here is the site at Pampered Chef.
http://www.pamperedchef.com/our_prod...ategoryCode=GS

They do have a use and care page.




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Susan N.

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