Someone just gave me a clay baker made by Romertopf exactly like the one
pictured he

http://www.romertopfonline.com/clay-bakers/01112/



This is not the one that the website calls a bread pot, but I am hoping it
can be used for the experience. I never tried clay pot baking yet though.
Anybody have any experience with Romertopf? I usually bake round loaves on
hot tiles, would I have to bake in this separately? Different temps and
stuff?



hutch

it works great

i do all my loaves that way

some pictures from crockpot breads
it's in dutch but the pictures are great
http://groups.msn.com/dewakkerebakke...romertopf.msnw




isabella

****************************************


"hutchndi" > schreef in bericht
news:c7Dxe.51739$R21.37333@lakeread06...
>
>
> Someone just gave me a clay baker made by Romertopf exactly like the one
> pictured he
>
> http://www.romertopfonline.com/clay-bakers/01112/
>
>
>
> This is not the one that the website calls a bread pot, but I am hoping it
> can be used for the experience. I never tried clay pot baking yet though.
> Anybody have any experience with Romertopf? I usually bake round loaves on
> hot tiles, would I have to bake in this separately? Different temps and
> stuff?
>
>
>
> hutch
>
>

"hutchndi" > wrote in message
news:c7Dxe.51739$R21.37333@lakeread06...
>
>
> Someone just gave me a clay baker made by Romertopf exactly like the one
> pictured he
>
> http://www.romertopfonline.com/clay-bakers/01112/
>
>
<SNIP>

My wife was given a similar pot Friday. It is a Litton Simmer Pot. Made in
W. Germany. The only difference is that the inside of the lower half is
glazed. Will that make a difference?

Gordon

"hutchndi" > wrote in message
news:c7Dxe.51739$R21.37333@lakeread06...
>
>
> Someone just gave me a clay baker made by Romertopf exactly like the one
> pictured he
>
> http://www.romertopfonline.com/clay-bakers/01112/
>
>
>
> This is not the one that the website calls a bread pot, but I am hoping it
> can be used for the experience. I never tried clay pot baking yet though.
> Anybody have any experience with Romertopf? I usually bake round loaves on
> hot tiles, would I have to bake in this separately? Different temps and
> stuff?
>
>
>
> hutch
>

I picked one up at a thrift shop. new, in the box, really cheap,. and with
the instruction book included.

Without looking, this is what I remember: you're supposed to soak the pot &
cover in water. Put it in a cold oven, otherwise the cold, wet clay will
crack. I think your end temp is supposed to be higher than you normally
would use for whatever you're cooking.

What you end up doing is cooking your bread in a very moist environment, so
that's the effect you get.

D.Currie wrote:

>"hutchndi" > wrote in message
>news:c7Dxe.51739$R21.37333@lakeread06...
>
>
>>Someone just gave me a clay baker made by Romertopf exactly like the one
>>pictured he
>>
>>http://www.romertopfonline.com/clay-bakers/01112/
>>
>>
>>
>>This is not the one that the website calls a bread pot, but I am hoping it
>>can be used for the experience. I never tried clay pot baking yet though.
>>Anybody have any experience with Romertopf? I usually bake round loaves on
>>hot tiles, would I have to bake in this separately? Different temps and
>>stuff?
>>
>>
>>
>>hutch
>>
>>
>>
>
>I picked one up at a thrift shop. new, in the box, really cheap,. and with
>the instruction book included.
>
>Without looking, this is what I remember: you're supposed to soak the pot &
>cover in water. Put it in a cold oven, otherwise the cold, wet clay will
>crack. I think your end temp is supposed to be higher than you normally
>would use for whatever you're cooking.
>
>What you end up doing is cooking your bread in a very moist environment, so
>that's the effect you get.
>
>
>

On the other hand (there's always another hand) Dr. Ed Wood reported he
got the best results when he preheated the pot, put the dough into the
pot, and returned it to the oven. Since the space is relatively small,
you don't need additional water, the water boiling out of the loaf is
sufficient.

If memory serves, he thinks that the makers of the bread pots don't tell
you to do that because its dangerous, and they don't want to be sued
when (not if) someone burns themselves.

So, if you do it, be careful. If you burn yourself, you were warned.

Mike

"Mike Avery" > wrote in message
news:mailman.5.1120428505.6853.rec.food.sourdough@ mail.otherwhen.com...
> D.Currie wrote:
>
>>"hutchndi" > wrote in message
>>news:c7Dxe.51739$R21.37333@lakeread06...
>>
>>>Someone just gave me a clay baker made by Romertopf exactly like the one
>>>pictured he
>>>
>>>http://www.romertopfonline.com/clay-bakers/01112/
>>>
>>>
>>>
>>>This is not the one that the website calls a bread pot, but I am hoping
>>>it
>>>can be used for the experience. I never tried clay pot baking yet though.
>>>Anybody have any experience with Romertopf? I usually bake round loaves
>>>on
>>>hot tiles, would I have to bake in this separately? Different temps and
>>>stuff?
>>>
>>>
>>>
>>>hutch
>>>
>>>
>>
>>I picked one up at a thrift shop. new, in the box, really cheap,. and with
>>the instruction book included.
>>
>>Without looking, this is what I remember: you're supposed to soak the pot
>>& cover in water. Put it in a cold oven, otherwise the cold, wet clay will
>>crack. I think your end temp is supposed to be higher than you normally
>>would use for whatever you're cooking.
>>
>>What you end up doing is cooking your bread in a very moist environment,
>>so that's the effect you get.
>>
>
> On the other hand (there's always another hand) Dr. Ed Wood reported he
> got the best results when he preheated the pot, put the dough into the
> pot, and returned it to the oven. Since the space is relatively small,
> you don't need additional water, the water boiling out of the loaf is
> sufficient.
>
> If memory serves, he thinks that the makers of the bread pots don't tell
> you to do that because its dangerous, and they don't want to be sued when
> (not if) someone burns themselves.
>
> So, if you do it, be careful. If you burn yourself, you were warned.
>
> Mike
>

On the other hand (and there I usually find some fingers and a thumb) you
could get that effect by using a baking stone and using the pot as the
cover. That way you're not dealing with trying to get the dough centered and
into the pot without deflating it or burning yourself in the process.

When I use the clay pot, I usually put my dough in the pot for the final
rise, then slash, cover, and into the oven. Works well enough for the few
times I use it.