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Thank you for making this video sir. I'm from Australia & was given a Römertopf clay baker as a wedding present 41 years ago. Had no idea how to use it, as there was no internet back then of course. You have done such a great job of explaining how to do this sough dough bread. I just hope I can find where to buy the starter, but I'm sure I'll find it somewhere on the internet. I can't wait to try this! It looks AMAZING 😊

Delicious!!

That’s a ton of stirring. Looks like it’ll b quite chewy.

Will you please try the trivet without the pizza stone? I don't have a pizza stone and my hubby will get pretty mad if I buy another kitchen item so soon

Just found your video, nice job but it would have been much easier to follow and understand if you would have nariated as you were doing things, You fed your starter but you didn't give the weight of the starter, does it matter? I could follow it since you weren't saying anything. If I wanted to leard how to do this not watch some guy mix ingrediants and listen to music. C for effort

I know this is off topic, but I don't know where to ask this. Sorry in advance! Have you ever done the sourdough with inclusions of Cheddar & Jalapeno? Do you have a demo of that?

Thank you! So helpful!

I just watched your video about baking bread in the Romertopf clay baker and I subscribed almost immediately. I own an unglazed Romertopf from Breadtopia (just like yours) except for the glaze. I'm NOT a new sourdough baker - just new to this method. You helped me so much. Thank you and I'm really excited about your demos, videos and tips for baking in the Romertopf!! 🍞👍

Greetings from the UK! Great recipe. I was introduced to the Romertopf by my wife who is German. Now I have 2 so I can bake 2 loaves at the same time with 1 kilo of dough. I don’t normally take mine out of the clay pots at the end to brown them all round but will try that today. Also I only soak the top half of the pot (the unglazed part). Is it really necessary to soak the other half as well? Might need a bigger kitchen sink/kitchen! Thank you again

I just made this and the bread turned out awesome! Thank you for an easy to follow recipe and great video!

Good to know Ron. Where would I find a trivit like yours?

I’m going to try this soon!

Ron, I am learning a lot from you. I am a beginner sour dough baker. I am going to change my feedings to the flour combo you use. One question. Do you need to let the flour mixture come to room temperature before adding it to the starter?

I like your low tech style and simplicity.

Thank you! Your video has been the only one that made sense to me, i finally got it thanks to u.

Thank you. I’ve learned a lot. Now I understand the steam vs Dutch oven. Do I buy the “shower cap” from the drugstore or a restaurant/cooking store for food grade…

Hello Again! Ron, just out of curiousity what temp do you set your Brod-Taylor proofing box for your starter? I cannot seem to get my starter as thick as yours appears to be! Your Craisinn loaf is autolyseing as we speak!! My favorite bread!

I to have enjoyed this method thanks for the tutorial.

your bread looks amazing , Thank you, What do you mean by "REDUCED BREAD PAN RECIPE" and what is the size of your loaf pans, Please,

I cut the paper, I find that the paper will prevent proper browning.

Thanks!

I bought 2 Lodge bread pans. How do I clean it before first use?

I am so glad I found this video. I’m new to the sourdough life. I don’t have a Dutch oven not this type of clay baker, but I do have a Pampered Chef deep covered stoneware and It has been hard to find information about baking in this particular clay pot. My first loaf had a very hard bottom crust 😩. For my second loaf, I followed the baking instructions from your video and it worked perfectly! Now I’m just waiting on the dish and oven to get back to cold so I can start again with my second loaf…I think I’ll stick to a single recipe until I get myself another cooking utensil.

What that red thing with wings you use to lift the loaves into the Dutch oven?

Hi Ron, I really enjoyed watching your video's. Easy to understand, and informative. I am still trying to get a starter that won't die. Thanks

I’ve had a clay pot for years that I never used for making bread. I’ve been using my Dutch oven. Can’t wait to use my clay pot. Do I need to soak it in water? What happens if I don’t soak it?

I love the seeds and will add this to my next loaf. FYI.. its best to use glass to store water because the plastic leaches harmful ingredients. And non-organic flour has glyphosate.

I bake my sourdough in a Romertopf as well BUT I don't use any parchment. Bread just falls out of the baker when turned over. I do soak then spray the baker with cooking spray and then put the dough in it.

I made your recipe for the 2nd time today, it worked again! I turned your 2 loaf recipe into 4 sandwich loaves and they came out perfectly. On two of them I catered to my wife's preference and used 40% whole wheat (I'll try more next time). To be honest, before I tried your recipe a couple of weeks ago I was on the verge of throwing my starter into the compost bin and going back to yeast bread. Thank you!

Your video gave me the courage to try my clay baker that I got at a second hand store. I followed your instructions and my bread came out beautifully. I am new to sourdough bread making, about 2 months, and this is the first I’ve not used whole wheat flour (which I prefer). Do you have any recommendations for making a whole wheat sourdough in the clay baker? Thanks so much for this post. I so appreciate learning from your experience.

I have recently embarked on this sourdough bread journey, and this is my third set of slings. I like these by far the best. The area for the dough is the largest. The sling is wider, and the handles are open, which is so much easier to use. This accessory simplifies the transfer of dough into and out of a hot Dutch oven. It deserves to be recommended: bom.so/0XWl8z

Thank your Ron, you answered all my questions.

Great video, did you soak the clay pot lid before baking in it?

I have two Romertopf that I use all the time. I bake in a Breville countertop oven and they fit in the oven just right. Thanks for your video. BTW... in the late 60's I used my Romertopf as a planter...very popular back then 😂

Thanks so much for the video!!!!

Many thanks. Your demonstration is very informative and easy to follow. Can we add and combine the seeds right after the last coil fold then follow the rest of the steps aiming not to deflate the dough after being shaped and left for couple of hours for proofing before transferring it to cold proofing?

I got a clay roaster and I start with cold bread in a cold oven. I bake @450 for 1 hr and it’s perfect.

Hi Ron , rhanks for all You do. I Have learned so much here. I have made your sourdough bread like 10 times. As I mix the 4 ingredients, I end up with more lumps than You and end up with a denser mix. Same as I do the coil and fold, my dough is denser. It could be the flour. Should I increase the hydration at 650g for ex and try instead of 600g? Tha ks for your time!

Hello Ron Tressler I just came across your sourdough bread baking using a Romeropf. Can you tell me if if it’s the same as using a Terracotta Apple Baker and if you have used one thank you have a great day 🌻

Thank you, Mr. Tressier. I own a clay baker and was thinking of using to bake bread. I watched a few videos on the subject and your method gives me a lot confidence to try it. Thank you for a clear and concise demonstration.

I know this video is from 2021but where do U buy 25lb flour bags for that price?

Thank you for sharing your knowledge ! 👍👍😇😇

TO USE the cloche properly, it should be heated up to baking temp before putting in the raw dough.

I had no idea you can put bread in a cold oven 😮 I’m not new to sourdough bread baking but this is the first time I hear about baking in a cold oven.

Nothing confusing there. Very well explained!

Thank you for making this video, love it!!

Where can I buy the Banneton covers your used in this video

Excellent thank you!!

Why would there be any difference between the the 2 starters, since you took the original starter, divided it in half and added the same amount of flour and water to each. They should be exactly the same?

Thanks Ron for this video, I feel more confident in starting my sour dough journey. I just have a couple questions 1. Can you explain the pineapple juice? All sour dough videos I have watched you are the 1st that has used this, I definitely tring, just wanted to know the different benefits of it 2. Can you explain the stretch and folds and twisting folds in more detail. No one's ever went into great detail, and your process looks like something I can do