"Tim W" <tim.whittinghamnosp@[EMAIL PROTECTED]
> wrote in message
news:K9oDk.63483$E41.58168@[EMAIL PROTECTED]
>I have a book which gives instructions for baking small brown loaves in
>clay flowerpots. The novelty appeals to me but what is the effect of
baking
>bread in cold heavy clay pots? Isn't metal better for conductivity -
>maximum heat and minimum cooking time was what I thought was required.
>
> I would try it but the unglazed pots apparently need to be bought new,
> washed, dried then tempered with oil on the inside several times so it
> isn't quick and easy. I would be slightly concerned about chemicals or
> metals from non food grade vessels entering the bread too.
>
> Any experience? Any thoughts?
>
> Tim W
My experience:
I've done this with great success (except that I just scrubbed used pots).
The trick is to soak the unglazed pots overnight and use the highest
temperature in your oven. And don't use the pot in its normal position,
this
isn't about getting a novelty shaps as I've seen a professional
demonstrator
do :-( It's about achieving a very thin, very crisp crust.
I don't fully understand the process but think that it's like baking in a
stone oven, only better (except that you usually only bake one loaf at a
time). The oven's heat generates steam inside the pot which makes the
crust
thin. I keep a pot which doesn't have a drainage hole for the purpose but
a
drainage hole wouldn't make much difference.
I make dough in the usual way (although I've never tried it with sweetened
bread) and when thedough is finally proved (or 'proofed' as I think is
used
across the water) I put it on the stone in my pre-heated oven the invert
the
soaked pot over the dough. It doesn't take much longer to cook and if you
want to make an impression with your baking this will be sensational!
As with all soaking of unglazed ceramic it's best if left in water
overnight. The oil is simply to prevent the dough sticking to the inside
of
the pot, which would mar the result.
Experiment!
Mary
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