Bread Baking in a Clay Pot (Römertopf)
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- In her Intuitive Kitchen, Madeleine shows us how to bake a loaf of bread using a traditional European clay pot (in Switzerland, it's known as a "Römertopf" - a "Roman pot"). The main ingredients are the organic spelt and millet grains (mainly spelt; about 5 cups total yielding about 7 cups of flour) that she mills in her Komo stone grinder. She also uses both Red Star organic yeast as well as the wild yeast (similar to sourdough), which you can learn about on this video by Madeleine:
• Making Wild Baking Yeast
There are several steps as you will see, but the result is delicious, simple, and nutritious.
Musical accompaniment is an original piece of piano music composed and performed by Will Tuttle. His music is available on iTunes, Amazon and all other online music outlets, as well as the main website below.
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I just love these videos! Thank you both for creating them. The Römertopf is beautiful and the bread dough and finished product both look gorgeous. I love Madeleine's intuition, skill and creativity! 🙂 I love hearing Will's commentary as well while he is filming. What a great couple! You two have created the best, vegan, peaceful, abundant life that I would like to emulate. I admire you both so much! ❤💚
Many thanks Carol for your kind words!
She is a true baker… A bit of this, a bit of that, when it tools like this, add a bit more water… Truly enjoy this video.
Thanks for your sensitivity and kind words!
You remind me of my mom’s cooking… a bit of this, a bit more or less of this…and it always came out delicious! Love your method of mixing instant yeast and levain. Thiank you for sharing with us.
S…
Thank you Madeline!
Love the light of your house
Thanks - yes, we do too!
Lovely lady. Good info. Interesting to see you do not pre-heat the Römertopf.
That’s a nice big loaf. I am a home bread baker and I have a smaller Romertopf baker, and it’s great. You put that in a hot oven, I don’t? Afraid of thermal shock, so I preheat. So your bread isn’t a true sourdough but with yeast added, is called a hybrid. They are nice loaves and give some perk.
Beautiful!
Perfect solution with dough hook, but the key difference and advantage of Roemmertopf is that the lid and, if not glazed, the base, are presoaked in water for 20 minutes or so with Roemmertopf placed into cold oven. That gives the dough the steamed rise. More steamed than, let's say, in the cast iron pot.
Was looking for methods for baking in Roemmertopf without removing the lid (fuer faule Leuten), but learned something new here. Including the Roemmertopf word origination. Thanks!
Yes, we had tried the pre-soak of the Roemmertopf method also. But quick question - do you put the soaked pan into the cold oven with the dough in it, cold, and then heat up to 400 and bake for 35 minutes?
@@WillTuttle It's the first time I am telling to someone about it. So, what I do, "what works for me":
1) Rustic sourdough. Presoak the lid (I have glazed base) for at least 20 minutes. Use baking paper as you do and make sure that it does not "hang" over the dough. That is much easier when the clay pot is cold. Cover and place Roemmertopf into cold oven. Set temperature to 425F with timer for 40 minutes. After 40 minutes, remove the lid and bake (dry actually) at 400F for additional 20 min. For some grain, it might be required additional 10 minutes at 375F so not have bread soggy and not to overdo the crust.
Here is the catch, I just realized it. The time may depend on the Roemmertopf and oven size, and on the oven heating rate. Exploration and experimentation will be required for particular conditions.
2) General yeast, general white flour. Same as above, but main baking at 400F for 45 minutes followed drying stage at 375F for 15 to 20 minutes.
I am sure that one or two iterations will give you the perfect protocol for your Home conditions. I have "Ohne Zweifel" that 400F will bring good sourdough result also
I read recommendation not to use above 425F with clay to be on a safe side. And somewhere read (still have to look for it) about method with baking below 400F with lid On for entire oven time.
@@lisapet160 Thanks so much for taking time to share your findings, tips, and process! If you learn more, please do share it here for everyone. Thanks again - very helpful! Will try out!
@LisaPet, I have a Romertopf baker to make bread and it does not need to be soaked each time you bake bread. There was a big discussion about this, especially since many doughs are high hydration doughs.
@@Rob_430 You don't need Roemertopf to make a bread at all. Especially when having no idea about thermal conductivity in heat distribution in closed not uniform systems. Will be better off with preheated cast iron containers with the lid.
Fresh homebaked bread is so good. Thank you for the video!
Yes, terrific!
Hi loved watching the video. Can you please tell me which model of komo grain mill is used in this video. As it appears to work well and is also quite quiet. Thanks Jacque
👏looks great! Love the clay pot!
Thanks for taking time to let us know...
Sorry guys the background music was a little to foreground for me. Yes I know it was one of Dr Will's compositions, however it was too distracting for me. Either lower the volume, after all it is background music or give Madeline a lapel mic (they are really inexpensive) - All the best..
Thanks Ian for the feedback - interesting - we add music background to most of our videos and this was about the same level and seemed perfect; perhaps our speakers and earphones are different from yours.... appreciate you taking time to let us know!
@@WillTuttle thank you Dr Will, Yes I appreciate that your compositions are always background, simply on this occasion, it was overpowering Madeleines message, for me. I have tried listening on my basic laptop just to see(hear) and was as front and centre as the iPad. All best to you both, from a very sunny U.K.
Yes, very distracting
Great recipe thank you!!
I bake my 1 pound, round sourdough bread loaves in 8" stainless steel, dog water bowls from Dollar Tree that don't need to be preheated and cost $2.50 for 2. One is for resting, proofing and cooking and one for a cover. Plus they won't break if dropped.
The older versions of Pyrex bowls (the ones that can be heated) work nicely, too.
i always thought that you must put it in the water first en put it in a cold oven??
My Romertopf says to soak the clay pot for 15-20 minutes and start in a cold oven
Yes, you can do it either way - Madeleine has tried it with soaking, etc., also, but this is quicker and easier, and according to long-time users, it won't crack or anything if it isn't soaked first. However you like!
Too bad about the loud "foreground" music. It spoiled the video, and I could not finish watching.
I have to disagree, I think it was very pleasant music. She was very understandable.
What u hold is so beautiful
Can you write down the recipe, also whats the name of the mill
I really wanted to watch and listen to your video. I tried a couple of times but I couldn't understand what you were saying due to the piano music in the background drowning out your voice. I would love to see this video again without background music. Thank you for sharing
Hi Dianna - we cannot change the soundtrack now, but I think if you try listening with earphones that will solve the problem - you must be listening with either an earpiece or only one channel working well.... Thanks!
Do you ever soak the romertopf in water?
One can use it soaked or dry - have tried both, and dry works fine and seems easier to me - thanks!
@@WillTuttleThank you for such a speedy reply! The bread is beautiful and has me thinking about an inexpensive grain mill, if I can find one!
@@jvallas YOU are most welcome!!
You never showed if you soaked the pot in water before and I thought you were supposed to put it in a cold oven
I love your recipe yet you're supposed to soak your clay pot to keep it from cracking. That's my understanding yet as far as your recipe I absolutely loved it great job.
The clay is dry the oven is hot ?
Which model Romertopf is that?
I don't think it's a particular model - it's made by the Romertopf company in Germany - we bought it here in the States....
Yes they work, but they need special,attention and are fragile. Mine lasted 3 months before it broke. I went back to Lodge black cast iron. Heavy but strong.
Sorry to hear yours broke - we've had ours now for over 10 years; we just need to refrain from dropping it....
@@WillTuttle I think it was temperature shock.