Clay Pot Cooking.org
Whenever you use your clay baker it must be soaked in water for a minimum of 10 minutes. Soaking produces a steamy interior one of the secrets of a crisp crust. Your yeast dough recipe can be placed in the bottom half of your already soaked clay baker that should be lined with a piece of parchment paper. Let the dough rise to the desired size and then place the already soaked lid on top. Please the clay baker in a cold oven and bake according to directions.
If you are using a recipe not written for baking in a clay baker then adjust your cooking time by adding 10 minutes. Also change your cooking temperature of your oven to range between 400 degrees and 450 degrees depending on your recipe directions. You may need to remove the top of the clay pot the last two to five minutes of baking to get the desired color for the outside crust.
If your dough rises significantly you will want to make sure you grease the top of the clay baker also to prevent it from sticking. Most recipes can be adjusted for your clay baker. If you are reluctant to try your own recipe for your first try in baking bread in a clay baker, I suggest you buy the already frozen bread dough at your local grocery store.
Using the directions stated above or by brushing the inside of the clay baker with butter that has already been soaked. Place your frozen loaf of bread in the bottom of the clay baker and let stand in warm place for 1 to 2 hours until thawed. Place a piece of wax paper over the top and let rise until doubled in size. Place the clay baker in a cold oven and then set at 450 degrees and bake until golden brown 40 to 45 minutes. Remove it from the clay pot and cool on a wire rack.
You will be amazed by your results!
If you are using a recipe not written for baking in a clay baker then adjust your cooking time by adding 10 minutes. Also change your cooking temperature of your oven to range between 400 degrees and 450 degrees depending on your recipe directions. You may need to remove the top of the clay pot the last two to five minutes of baking to get the desired color for the outside crust.
If your dough rises significantly you will want to make sure you grease the top of the clay baker also to prevent it from sticking. Most recipes can be adjusted for your clay baker. If you are reluctant to try your own recipe for your first try in baking bread in a clay baker, I suggest you buy the already frozen bread dough at your local grocery store.
Using the directions stated above or by brushing the inside of the clay baker with butter that has already been soaked. Place your frozen loaf of bread in the bottom of the clay baker and let stand in warm place for 1 to 2 hours until thawed. Place a piece of wax paper over the top and let rise until doubled in size. Place the clay baker in a cold oven and then set at 450 degrees and bake until golden brown 40 to 45 minutes. Remove it from the clay pot and cool on a wire rack.
You will be amazed by your results!
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If you have never tried this ancient method of bread baking, now is the time to try. Here are a few steps you should follow to insure your bread comes out perfectly.
Baking Bread in a Clay Baker
Choose a clay baker that is unglazed and holds at least 5.½ cups. This size clay baker should be adequate for everyday white bread, whole grain, French bread or even your quick sweet bread recipes.