Uncoated，Slick And Non-Stick Surface – Unlike Some Pots Have Chemical Coatings, Our Pot Are Fired At High Temperature With Smooth Glaze Which Form A A Natural Anti-Stick Coating. Non-Reactive And Non-Toxic Premium Material, This Ceramic Cookware Is Free Of Chemicals For A Healthy Cooking. Be Generous With Oils And Fats When You Begin To Cook Then You Could Avoid The Dreaded “Ingredient Stick”.
Easy To Care And Clean – The Pot Is Dishwahser Safe. You Don’T Need To Maintain A Ceramic Pot. The Non-Porous And Smooth Surface Would Never Leave Any Odor And Not Easy Stick. If You Do Burn The Bottom, You Can Leave It To Soak With Detergent And Water To Soften The Burnt Food, Then Remove It With A Scrubbing Brush. It’s Scratch Resistant, So You Don’T Have To Worry About Damaging The Bottom Of The Pot..
Keep Best Flavor And Conserve Nutrition Of Food – This Durable Stockpot Can Cook Extra Evenly And Retain Heat Effectively. Thick Walls And Heavy Lid Create A Steamy Environment Which Preserve The Best Flavor And Conserve Nutrition While Stewing. Keep Food Boiling By Using Less Energy. It Can Hold The Food Temperature Longer Than A Metal Pot. Heat Distribution Was Great…No More Burnt Bottoms On Your Sourdough!.
Ceramic，Stovetop-Safe Cooking Pot – Made Of High Quality Clay(Stoneware Featuring Spodumene). These Cookware Can Be Used On Diverse Heat Sources Including Gas Stove, Oven, Microwave, Grill, And Hot Plate. It’S Campers Enthusiast’S Favorite Cooking Pot To Use. Thermal Shock Resistance, Made To Withstand Temperature Shock From -4°F Up To 850 °F..
Features
A Kitchen Workhorse – Inside diameter: 7.5 inch, height: 4.5 inch, 3L. It s the one pot that can turn out savory soups and stews, braise meats until they re fall-apart tender, and even bake crusty bread. Braising, baking, roasting, stewing, frying, simmering. A good ceramic Dutch oven is LIGHTER THAN A CAST IRON dutch oven and will last for years, and it doesn t have to cost a fortune.Ceramic Stovetop-Safe Cooking Pot – Made of high quality clay(stoneware featuring spodumene). These cookware can be used on diverse heat sources including gas stove, oven, microwave, grill, and hot plate. It s campers enthusiast s favorite cooking pot to use. Thermal shock resistance, made to withstand temperature shock from -4 F up to 850 F.Uncoated Slick And Non-stick Surface – Unlike some pots have chemical coatings, our pot are fired at high temperature with smooth glaze which form a a natural anti-stick coating. Non-reactive and non-toxic premium material, this ceramic cookware is free of chemicals for a healthy cooking. Be generous with oils and fats when you begin to cook then you could avoid the dreaded ingredient stick Keep Best Flavor and Conserve Nutrition of Food – This durable stockpot can cook extra evenly and retain heat effectively. Thick walls and heavy lid create a steamy environment which preserve the best flavor and conserve nutrition while stewing. Keep food boiling by using less energy. It can hold the food temperature longer than a metal pot. Heat distribution was great…no more burnt bottoms on your sourdough!Easy to Care and Clean – The pot is DISHWAHSER SAFE. You don t need to maintain a ceramic pot. The non-porous and smooth surface would never leave any odor and not easy stick. If you do burn the bottom, you can leave it to soak with detergent and water to soften the burnt food, then remove it with a scrubbing brush. It’s scratch resistant, so you don t have to worry about damaging the bottom of the pot.
· After testing, these three cloches came out on top: Best for the dedicated home baker: Challenger Bread Pan, $295. Best budget option: Lodge Cast Iron …
· Another option is the use of a clay pot or the Romertopf. In the 70’s most of the Dutch households had one but they all finally ended up in the garden with herbs in it or on a flea market. After reading the weblog ‘Koekje van eigen deeg’ of Gea, I organized a clay pot and tried the recipe of the Greek loaf. It came out wonderfull and the crust …
· wayne on FLUKE. Feb 6 2013 – 4:42pm. final proof and bake in cold oven. dabrownman, I do the final proof in the Romertopf (also from thrift shop!) after spraying with cooking spray and place whole thing into cold oven and then turn up to 425-450 for 30 mins, then 10-15 more to brown the crust. Great oven spring this way.
· We baked 2 loaves of bread, one in MEC and the other in a “popular” brand of bread pan and the taste was nowhere close, nobody wanted the other bread. But MEC bread was gone in 40 minutes, the other one sat for 2 days before some of us “grownups” had to finish it so we didn’t waste the food. Here’s the recipe we followed to bake the …
· A high-quality Dutch oven can retain heat well, which is crucial for bread making. The easiest way to add steam to your bread is to trap it—which is why a Dutch oven can be convenient and useful. Preheat the pot, put in the dough, bake with the lid on for 15 minutes, then remove the lid. As Dutch ovens are known for their ability to retain …
For a comparably sized boule shaped loaf using a glazed baker (for stews, meat, casseroles), see the Eurita Clay Roaster. Outside dimensions (for determining fit in oven): 14.25″ long x 9.5″ wide x 6.75″ high. Approximate inside baking area: 11″ long x 7.5″ wide x 6″ high.
· Some Dutch ovens come with clear glass lids, but for the purposes of baking bread, you should avoid these. A solid lid with a heat-proof knob will provide maximum heat retention during baking.
· Preheat oven as in the recipe. Once the oven is at temperature, slash the bread using a serrated knife, spray with some water and put the cover on the pot. Into the oven for 20 minutes. Lower the temperature to 220C. After 20 minutes lower the temperature to 175C for a further 20-30 minutes. WordPress Recipe Plugin by EasyRecipe.
· After 15 minutes of baking remove the lid. The dough only needs to bake in the steam for that amount of time. now it is time to get a lovely caramel color to the bread. Turn the heat down to 450°F and bake for another 15-20 minutes, depending on the size of the loaf. Once the loaf is nicely browned, carefully remove it from the pot with a spatula.
· i have a romertopf unglazed terracotta clay baker. i soak the top & bottom of the clay baker for 15 minutes prior to use. i place the nearly proofed bread in the baker on parchment paper & place in a cold oven and heat the oven to the desired baking temp. i usually remove the lid ~ 10-15 minutes before the end of the bake time in order to finish browning the bread. i sometimes need to …
