Timberline Homestead A self sufficient homesteading life
These clay bread bakers were received as a gift for our wedding and have been sitting in the cabinet patiently waiting for some attention. Today, I had a few hours to spare and was looking for something to pair with my homemade baked potato soup. Homemade bread fit the bill. Rather than use a traditional bread pan as I usually do I was feeling the need to experiment a bit.
Easy enough. While the yeast was doing it’s thing in the bread dough I started prepping the bread baker. This particular one is a Romertopf bread baker. First step is simply soak it in water for 15 minutes. Clay bread bakers mimic the conditions in a brick oven which is the ideal way to bake bread. This dish is made of terra cotta which naturally absorbs moisture and gives bread a crisp crust and moist interior.
Bread dough is inserted. There’s no special pan prep when using a clay bread baker. Just dump the water it was soaking in and add dough.
Bake away! Ok, but no so fast.The manufacturer instructs users to place the clay bread baker into a cold oven. Users with electric ovens proceed as normal. Gas oven bread baker users need to gradually increase the temperature over 10 minutes.
Place the hot stone onto a towel when pulled from the oven. Never place the bread baker on a surface with a temperature much different than the clay.
Care is easy. Clean with a brush and water, store in a ventilated place, enjoy the delicious bread it bakes!
