woah game changer! someone gave my husband and i a De Silva clay pot for our wedding years ago and i’ve never used it. i always use my dutch oven. i have two loaves ready to bake and i’m definitely going to try this. thank you!
The slow baking of clay from cold to hot while trapping the moist contributes to the crustier crust. I think you are the only one who made this experiment. Thank you for sharing.
I have an old clay pot that I bought for five dollars years ago. Been using a Dutch oven for my bread because I didn’t know I could use my clay pot. I saw another video a couple days ago with the clay pot so I just made my first loaf in a clay pot tonight. I’m absolutely in shock of how amazing this tastes! Like you I noticed the same thing… unbelievably moist the most amazing crust and yes, I noticed it took longer to get brown also. I thought it was funny that I found your video right after I tasted my loaf tonight. I was going to bring it to a group of friends tomorrow and I’ve already had three pieces. That means I have to cut it in pieces so they won’t know how much I ate! 😂
I just baked my 3rd loaf ever of sourdough in my oval clay pot...(mine are ages old ) the bottom part inside being glazed. I soaked both pieces anyway and my loaf seems to have come out beautifully! (The first 2 were in a cast iron dutch oven) I hope😂 it smells great, but I'm in experimentation mode.❤
Hi, I love the look of both breads. But honestly I prefer the look of the regular Dutch Oven loaf. Of course, I cannot attest to taste. I do however have a clay pot and will give it a shot. I love your enthusiastic personality. Keep up the good work. 😊
For each 1 pound sourdough bread loaf I use an 8" stainless steel dog water bowl from $tree with another for a cover. For a four loaf batch of bread they cost $10. They aren't fragile, and they don't need to be preheated. The bread rests overnight in the bowl and goes directly into the 475 F oven for 20 minutes, covered with a second bowl. Then uncovered for 12 minutes uncovered.
Clay is so much better than the dutch oven. The crust is so much crispier and thinner, and the crumb is lighter. That is my experience. I pre-heat the clay pot, though, for 20 minutes.
I tried heating my clay pot in the oven first before the bread, and unfortunately I cracked my inner glaze doing that. The rapid change of temp from hot then the cold bread literally shattered the inside of my clay pots. I would venture to guess if there is no glaze on the inside, that might work well, but with glaze I don't recommend. It was a real bummer.
Question: since you don't preheat the clay pot, can you just do your second rise in the pot? My dough never wants to come out cleanly from the brotforms.
You can but here is what I've learned about that (LOL). If you proof in the clay pot when it's parchment lined, you get a lot more moisture on the bottom crust and it does tend to brown a lot quicker. You can of course proof it in the pot, then turn it out, make your scores, trade your parchment, and then plop it back in so it's not so moist. Maybe I'll try that and report back :) (After my surgery)
@@AdventuresinEverydayCooking Thanks for your reply, that makes sense. Alas, my first attempt with NOT preheating the baker did not yield a nice loaf, I might try to preheat it after all, being very careful not to expose the pot to any great temp differences.
Hi. If possible, can you tell me the baskets and inserts you are using? The ones that allow you to turn over and flip the bread out while staying attached to the proofing basket? And can you just wash them in the washing machine or sink? Thank you!!!
Yes, I am following the Eurita/Romertopf recipe guidelines... 30-40 minutes covered and then top off. I have adjusted my top off time here and there, but usually I take the top off for 20 minutes, and then if the bread is still looking pale, I remove the baker and finish 5-10 minutes on the oven rack.
woah game changer! someone gave my husband and i a De Silva clay pot for our wedding years ago and i’ve never used it. i always use my dutch oven. i have two loaves ready to bake and i’m definitely going to try this. thank you!
The slow baking of clay from cold to hot while trapping the moist contributes to the crustier crust. I think you are the only one who made this experiment. Thank you for sharing.
I have an old clay pot that I bought for five dollars years ago. Been using a Dutch oven for my bread because I didn’t know I could use my clay pot. I saw another video a couple days ago with the clay pot so I just made my first loaf in a clay pot tonight. I’m absolutely in shock of how amazing this tastes! Like you I noticed the same thing… unbelievably moist the most amazing crust and yes, I noticed it took longer to get brown also. I thought it was funny that I found your video right after I tasted my loaf tonight. I was going to bring it to a group of friends tomorrow and I’ve already had three pieces. That means I have to cut it in pieces so they won’t know how much I ate! 😂
Just ordered an oval Eurita. Never used a clay baker before😅
I just baked my 3rd loaf ever of sourdough in my oval clay pot...(mine are ages old ) the bottom part inside being glazed. I soaked both pieces anyway and my loaf seems to have come out beautifully! (The first 2 were in a cast iron dutch oven) I hope😂 it smells great, but I'm in experimentation mode.❤
You are about a month into your adventure, how's it going? You loving your clay pot??
Hi, I love the look of both breads. But honestly I prefer the look of the regular Dutch Oven loaf. Of course, I cannot attest to taste. I do however have a clay pot and will give it a shot. I love your enthusiastic personality. Keep up the good work. 😊
For each 1 pound sourdough bread loaf I use an 8" stainless steel dog water bowl from $tree with another for a cover. For a four loaf batch of bread they cost $10. They aren't fragile, and they don't need to be preheated. The bread rests overnight in the bowl and goes directly into the 475 F oven for 20 minutes, covered with a second bowl. Then uncovered for 12 minutes uncovered.
That's a great idea!
Clay is so much better than the dutch oven. The crust is so much crispier and thinner, and the crumb is lighter. That is my experience. I pre-heat the clay pot, though, for 20 minutes.
I tried heating my clay pot in the oven first before the bread, and unfortunately I cracked my inner glaze doing that. The rapid change of temp from hot then the cold bread literally shattered the inside of my clay pots. I would venture to guess if there is no glaze on the inside, that might work well, but with glaze I don't recommend. It was a real bummer.
Do you prefer the Eurita over the Romertopf?
Hi! What temperature are you baking the loaves at? Thanks!!!
Very cool! Thanks for sharing! 🙂 You mention that the clay pot goes in cold. Does it go cold into a preheated oven, or into a cold oven?
I am a potter and this will need to go into a cold oven and heat up with the oven to avoid thermal shock
These are always at thrift stores, brand new, for$10 to $20 !
Question: since you don't preheat the clay pot, can you just do your second rise in the pot? My dough never wants to come out cleanly from the brotforms.
You can but here is what I've learned about that (LOL). If you proof in the clay pot when it's parchment lined, you get a lot more moisture on the bottom crust and it does tend to brown a lot quicker. You can of course proof it in the pot, then turn it out, make your scores, trade your parchment, and then plop it back in so it's not so moist. Maybe I'll try that and report back :) (After my surgery)
@@AdventuresinEverydayCooking Thanks for your reply, that makes sense. Alas, my first attempt with NOT preheating the baker did not yield a nice loaf, I might try to preheat it after all, being very careful not to expose the pot to any great temp differences.
Hi. If possible, can you tell me the baskets and inserts you are using? The ones that allow you to turn over and flip the bread out while staying attached to the proofing basket? And can you just wash them in the washing machine or sink? Thank you!!!
What size banneton basket do you use for the round Eurita clay baker?
Hello Heather! Since you are starting with a cold oven (with the Eurita pot) do you have to make any adjustments to the bake time of the recipe?
Yes, I am following the Eurita/Romertopf recipe guidelines... 30-40 minutes covered and then top off. I have adjusted my top off time here and there, but usually I take the top off for 20 minutes, and then if the bread is still looking pale, I remove the baker and finish 5-10 minutes on the oven rack.
What oven temp are you baking in? :)
450°F :)
I am looking to get a clay pot to cook sourdough in. Is the Eurita or Romertopf the best? and which size is this one?
How many quarts is the pot you are using?
Show the bottom crust! Show the difference, please!!!!
Oh shoot that is a good idea. Maybe I will revisit this video with some of the questions and suggestions (after my surgery).
What size pot are you using?
This is a 2 quart pot. Fits about a 900-950g loaf. I wouldn't go any bigger or you'll blow the lid off ;)
Please show gluten free bread in a clay pot