In the 70's when they were very popular I had a big turkey-sized pot, a
regular (can't remember the size) sized one, and one for fish. I do recall
making a loaf of bread in one of these pots - I still remember, it was made
with a bottle of beer and I, like a fool, purchased an expensive German
brand - and the bread absolutely stuck to the entire pot. Whatta mess!

Within a very-few uses of each of these, I found that they would not
water-soak any longer due to fat/grease/oil in the pores of the clay.
This made the intended way of cooking in them totally useable. I can hardly
believe that they are still being sold.

From this experience, regarding the La Cloche, I intend to not make any
bread in them that uses dairy or oil products.

Dough fermenting as I speak.
Dee Dee

In "Dee Randall"
> wrote:

> Within a very-few uses of each of these, I found that they would not
> water-soak any longer due to fat/grease/oil in the pores of the clay.
> This made the intended way of cooking in them totally useable. I can
> hardly believe that they are still being sold.

We've been using something that's similar to the Romertopf, but quite
different in one important respect.

The "Schlemmertopf" clay roasters are different in that the bottom has a
glazed interior. To be honest, I have no idea if they actually provide
any of the supposed benefits of clay roasters, but since we received one
as a gift many years ago, we've bought two more of different sizes and
have a handful of recipes for them that we use with good results.

However, we've never tried to bake bread in any of them.

Here's the Web site of their US reps:

http://www.restonlloyd.com



--
Bert Hyman St. Paul, MN