I am almost 60 years old and have been making bread for as long as I can remember. Not trying to be conceited but I’m good at. Well all I can say is wow! Thank you so much for helping me make the very best bread of my life! I was lucky enough to come across a Schlemmertopf clay baker at a yard sale for one dollar! I googled how to use this and came across your video. I watched a few times and wrote down your recipe and tips. Yesterday I finally did it. BEST bread I have ever made!! Thank you so very much for sharing your talent with the world! I’m forever grateful!
Clare, thank you very much for your kind words. I live in Utah, and have a son-in-law from Saskatchewan, who now lives in Utah. And, thanks for watching one of the many bread videos on my youtube channel.
Does your recipe produce the tang sourdough is supposed to have? Was told to proof overnight in the fridge, the longer you leave it there the more sour the bread, hasn't worked yet, my dough was in fridge for 12 hrs
Such a nice demo! thank you! If you first crumple the baking paper well and then smooth it out again, it will fit more easily in the Romertopf! regards from the Netherlands.
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.
Thank you so much for this detailed video and recipe. I bought a Romertopf as a teenager when they were popular in the '70's. It has sat unused for all these many decades, and after finding your video, it is in use like never before. I'm glad it survived all my decluttering campaigns in the past. I couldn't seem to part with it because of it's charming design. Thank you again!
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 😊
You're so kind to reply the way you did. You can make your own starter simply by mixing flour and water. I have a video on my channel demonstrating how to make your own starter. Welcome to the sourdough addiction.
Thank you, Ron, for your careful and calm presentation. It encourages me to try my Romertopf for breadmaking, which I have never done before! Greetings from Sweden 🙂
Great videos on bread baking. I’ve been baking no knead yeast breads for 15 years, and sourdough breads for 9 years. I am 76 . I use various bakers……cast iron and clay bakers. I have this Romertopf baker and it’s a favorite. Lately, I’ve been baking cold, no preheating.
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 😂
Ron... I'm so very glad I found this video searching how to bake in the romertopf!❤ I found mine at a thrift store for $5 and just knew it would be useful (I didn't even know what it was at the time). I just wasn't sure timelines. I had searched and searched for a few weeks and your video gave me ALL the answers I was looking for. I'm going to use mine today! I appreciate your calm EASY explanations for each step. I created my first sourdough starters (one wheat based, one rye based) on 6/20 (so a month ago yesterday) and have had 3 successes and 1 fail (that I turned into a successful bread pudding). But with your video AND your recipe that I will use in the future I'm sure they will all be successful. I was using a pizza stone with a cake pan of water underneath, but since I'm new to all this I understand my mistakes THANKS to your video. Very much appreciate it! I made my first loaf of bread in January using dry yeast and decided I wanted to learn how to make sourdough. Also, to everyone that commented on his video... I also appreciate your tips (like crinkling the parchment). VERY helpful! Happy baking everyone!
Thank you for your kind words. Please check out my other sourdough bread videos on my UA-cam channel, Ron Tressler. And, welcome to the sourdough addiction.
This method makes the best sourdough with the perfect crust--I'm sure it's because of the steam generated from the damp clay. Our home ovens don't have steam features like commercial ovens which is a bonus for superb bread baking. I'm so happy I found your video because my clay cooker has been sitting on the top shelf unused for the last 20 years and now it's my go to for sourdough bread. This beats dealing with lava rocks and soaked towels for generating steam in my oven! Thanks, Ron. Excellent :-)
Thanks for your kind words, and thanks for watching my videos. Like you, I find the rocks/steam method a bit messy, and prefer baking my sourdough in an enclosed vessel.
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.
I have been baking Bittman yeast bread in a Dutch oven but today I used my Romertopf, soaking and putting it a cold oven, and I think the results were better. Thank you for a great video!
Wonderful inspiring presentation, love your relaxed style. I was just gifted starter from a friend in Idaho, and will be learning more on how to create the right temperature for rising in Florida and the Netherlands. My fifty year old Romertopf will have some use again. My objective, besides learning to make sourdough bread, is to keep appliances ans especially plastics, to a minimum. Thanks for sharing your method.
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!! 🍞👍
Welcome to the sourdough addiction. One mistake I see people often make, is to treat sourdough bread baking, the same as regular yeast bread. Sourdough bread is different. Please check out my other 'how to' videos on my UA-cam channel.
Thanks We have a Romertoph Found it as we were looking about in the kitchen for something other than a cake pan with lid We went to UA-cam and found your video Thanks for the directions
I have baked bread in my Romertopf with great results. I very recently purchased actual 10" (12" with handles) cast iron loaf pans for baking larger breads and will try your baking method. Thank you for your wonderful video.
Thank you for this video, your bread is lovely. I found one of these clay ovens at a thrift store and only paid a couple dollars for it. I had no idea how to use it. This has been very helpful. ❤
This video was very helpful! I’ve been making sourdough for about a year in a Dutch oven, but at the thrift store today I found a Schlemmertopf in perfect condition for 12.99! I was hoping I could make sourdough in it. 👍🏻
Great vid. I bake my loafs in a römertopf for years as well. Works also vood with the lid on for 70-75 minutes. Checked inner temperature 90-95 degrees celsius. Thanks for the inspiring clip. I love slow bread and slow TV 😀 Regards forom The Netherlands
Thanks for this video. I just began baking sourdough and recently bought a Romertopf baker. Your video will be very helpful in learning to use it. Your bread looks amazing!
Thanks for watching the video, and welcome to the sourdough addiction. Tomorrow I'll be posting another video, demonstrating how to bake sourdough bread in a serving pan.
Over time a person learns really fantastic bread can be made using very few steps. Few utensils and very little actual time working. I do grind from grain and sift out some bran. Add starter salt and water and mix. No kneading as I use time. In same mixing bowl just cover and put in fridge until ready to use. Then take out and wait for first rise. Then into cold baker for second ride in cold oven. Except for grind I use two pans, the mixing bowl and romertopf. If you think hot romertopf is better then prep two doughs and bake one after the other. First bread will be better and no fuss or muss getting dough into hot baker. Hot baker only good with highly processed flours. Let some flaked out meal soak in milk overnight and add if dough not rising enough with fresh ground whole wheat with some rye flour. This is real bread.
Was gifted a Romertopf and didn't know what to make in it besides a few recipes. I'm so glad I found your videos. I’m so happy with the results!! And I learned about coil folding from your other video! How do you store your sourdough after baking? I usually put in a paper bag but wonder what is best.
For the first 24 hours after baking, I leave the sourdough bread on the kitchen counter, draped with a napkin. After that, it goes in a plastic baggie, and into the fridge. Thanks for watching my videos.
Thank you. Great video. I like the way you demonstrate your rotation. When feeding your starter to use for a loaf, what is your preferred ratio of flour/water/starter?
I usually feed between 1:1:1, and 1:2:2. Since I use one jar for everything, feeding, storing, rising, etc. I never know exactly how much starter is in the jar. However, I do add 100 gr of water and 100 gr of flour to the jar containing the starter. This is because my 2-loaf recipe calls for 200 gr of starter. This will bring the total amount of starter in the jar to around 250 - 300 gr of starter. Once the starter doubles in volume, I remove 200 gr for my recipe, leaving behind the same amount of starter as before. Thanks for watching the video.
@@rontressler647 thank you so much. Your videos are so easy to follow! I’m looking to snag a Romertopf pan, but they are hard to find in Canada. Look forward to exploring your channel.
Me either! Apparently, you cannot put the clay baker in a preheated oven. The rapid temperature change would cause the clay to crack or break. That’s what I read from the manufacturer.
You can do it! Many people express fear about making/baking sourdough bread. However, it's like riding a bike for the first time. Seemingly in a very short time, you'll be an expert.
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.
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
Thanks for your comment. I live in the US now, but spent a couple of years around Bristol, many years ago. Probably not necessary to soak the bottom if it is glazed, but if not glazed I would oak the bottom.
Thank you. I’ve been taking the loaves out of the pots after the first hour of baking as per your recipe then giving it another 12 or 15 mins - has revolutionised the crusts - thank you.
I purchased my Romertopf from Breadtopia.com in 2020. There are no markings on the pot, but checking my order on their web page, it states the following; 3 1/2 quart capacity, outside dimensions 14.25″ long x 9.5″ wide x 6.75″ high, inside baking area 11″ long x 7.5″ wide x 6″ high. Thanks for watching the video, and check out my other baking videos, too.
Great video again sir,and really nice looking bread!im gona have to get one of those clay bakers too to make bigger loafs.Hey Ron,i just purchased some whole wheat bread flour and some whole spelt flour,are there any recipes i can use them in ?i mean one recipe for each one or even together in one recipe.you have a great day
Several reasons. Sometimes you get tired of using it and the countertop batch goes bad. Sometimes the countertop batch might get kahm yeast. In an active kitchen where it's used every day or two best to keep a backup in the freezer. And that's why ... As a backup or a fresh start to your starter
I've used the Romertopf clay baker for many years. However, I've never tried baking sourdough. My pot is not glazed on the bottom interior, but I suppose that a sheet of parchment would work as well.
Does it matter whether or not you do the stretch and folds before or after the bulk fermentation? I've been stretch and folding 3-4 times at 30 minute intervals before bulk fermenting. Here, the demonstration shows doing the stretch and folds after....can anyone weigh in on this?
Bulk fermentation is the time between mixing the dough, and shaping the dough. So, folding is always part of bulk fermentation, since you are folding mixed dough. After folding, the dough is allowed to rest/proof, until the desired rise. Thanks for watching my videos.
Absolutely. My 2-loaf recipe is 900 gr bread flour, 600 gr water, 200 gr starter, 20 gr salt. Cutting the recipe in 1/4, would result in 225 gr bread flour, 150 gr water, 50 gr starter, 5 gr salt. Let me know how your bread turns out, and thanks for watching the video.
I use several different size banettons, the ones used most are round and measure 7 3/4" inside top edge to edge. I have found nearly every size and shape will work, and I lean on the smaller side. Thanks for watching my videos.
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've always soaked mine, but I imagine you can bake without soaking. Be careful, as the pot is clay and can become brittle with intense heat. Thanks for watching my videos.
I bake my sourdough bread, 2 cups warm water, 4 cups bread flour, 1/4 cup start, 1 tsp salt, in 8" round stainless steel dog bowls, 2 for the bread, 2 for covers. This makes 2 one pound loaves. The pans cost $1.25 each from the Dollar Tree, 2 loaves, 4 bowls, $5.00. They won't break, they don't need to be preheated, just fridge to 475 F oven for 20 minutes covered and 12 minutes uncovered.
Thanks for posting. Yes, any enclosed vessel will work. I do something similar to your method using two bread pans. One for the sourdough, and one inverted on top.
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 🌻
I've never used a Terracotta Apple Baker, but I would imagine it would be the same. The Terracotta Apple Baker appears to be of similar contraction as the Romertopf. Thanks for watching my videos.
I have the 40th year Anniversary Romertopf - never used but trying different Dutch Ovens for my Sourdough. How long did you proof the dough in your Proofing unit ?
@@rontressler647 Thank You for your prompt response. I recently bought the Brod & Taylor Sourdough Home which I’m enjoying. I’ve been thinking about their Proofing Oven. Instead I’ve been using a seed tray mat which only gets to 65 F with ok results but takes more hours and sometimes deflates in the process.
I just ran across your channel. What a treasure. Question: Do you prefer the results from the clay baker or the 5qt Lodge Combo Dutch Oven which seems to be your go to method? I'm 73 and started my sourdough adventure as a teenager in the late 1960's with a starter and small book by "Sourdough Jack" Mabee. A rather crusty old coot. Made lots of pancakes and waffles but could never get bread to come out right. Back in those days baking good sourdough bread was tantamount to magic to us uninitiated. Decided to try again to keep me busy in retirement. I'm having good success with a pre-heated 10" Lodge flat skillet covered with a stainless steel stew pot, but having so much fun I've decided to upgrade and purchase better equipment. Sooooo... clay baker or dutch oven - or is it the pre-heat vs cold oven that makes the difference?
The majority of the time, I bake two Lodge 5 quart cast iron dutch ovens at the same time. I do preheat both the dutch oven, and my kitchen oven for at least 30 minutes prior to baking. I use the cast iron dutch oven for convenience. Thanks for watching my videos.
You don’t have to soak the glazed bottom piece. It doesn’t do anything for the dough. Soaking the top creates a steamy interior that is beneficial for the bread.
I just found one at a second hand store for $20. You mentioned it goes in a cold oven. My question is do u start your time for 1hr once it hits temp or from putting it the oven?
I purchased my clay baker from Breadtopia.com, where they list the following dimensions; 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. On their web page, they refer to my model as Breadtopia Clay Baker - Batard. Thanks for watching my videos.
I wait until both the oven, and the romertopf cool, then bake the sourdough. Sometimes I bake one loaf with one night in the fridge, then bake the second loaf after two nights in the fridge. Thanks for watching the video.
Good evening, I just saw your page. I want to ask what temperature does the Romertopf cooker put at? And how long does the dough have inside? I also want to know if you preheat the pot or put it on cold with the oven also frio. Thank you very much. Greetings from Barcelona, Spain.
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 am almost 60 years old and have been making bread for as long as I can remember. Not trying to be conceited but I’m good at. Well all I can say is wow! Thank you so much for helping me make the very best bread of my life! I was lucky enough to come across a Schlemmertopf clay baker at a yard sale for one dollar! I googled how to use this and came across your video. I watched a few times and wrote down your recipe and tips. Yesterday I finally did it. BEST bread I have ever made!! Thank you so very much for sharing your talent with the world! I’m forever grateful!
I am from Ontario, Canada
Clare, thank you very much for your kind words. I live in Utah, and have a son-in-law from Saskatchewan, who now lives in Utah. And, thanks for watching one of the many bread videos on my youtube channel.
Does your recipe produce the tang sourdough is supposed to have?
Was told to proof overnight in the fridge, the longer you leave it there the more sour the bread, hasn't worked yet, my dough was in fridge for 12 hrs
Such a nice demo! thank you! If you first crumple the baking paper well and then smooth it out again, it will fit more easily in the Romertopf! regards from the Netherlands.
Thanks for the tip! And thanks for watching the video, there are any more on my channel.
The man makes bread in a white shirt without ever getting his hands dirty! Amazing. Thanks for the great demo and good explanation.
Thanks for watching the video. Let me know how your baking turns out.
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.
You are very welcome, and thank you for watching my videos.
I'm making this right now! I'm so excited 😊 Thanks 🎉
Careful, sourdough baking/eating is addictive. Thanks for watching my videos.
Thank you so much for this detailed video and recipe. I bought a Romertopf as a teenager when they were popular in the '70's. It has sat unused for all these many decades, and after finding your video, it is in use like never before. I'm glad it survived all my decluttering campaigns in the past. I couldn't seem to part with it because of it's charming design. Thank you again!
Glad you're reacquainted with the Romertopf, and thank you for checking out my UA-cam channel.
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 😊
You're so kind to reply the way you did. You can make your own starter simply by mixing flour and water. I have a video on my channel demonstrating how to make your own starter. Welcome to the sourdough addiction.
Thank you, Ron, for your careful and calm presentation. It encourages me to try my Romertopf for breadmaking, which I have never done before! Greetings from Sweden 🙂
Thanks for your kind words. Would love to visit Sweden some day.
Great videos on bread baking. I’ve been baking no knead yeast breads for 15 years, and sourdough breads for 9 years. I am 76 . I use various bakers……cast iron and clay bakers. I have this Romertopf baker and it’s a favorite. Lately, I’ve been baking cold, no preheating.
That is awesome! I'm 75.
I’d love to know how the cold method works for you compared to preheated. Thank you kindly for sharing!
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 for sharing. And thanks for watching my videos.
😂
Ron... I'm so very glad I found this video searching how to bake in the romertopf!❤ I found mine at a thrift store for $5 and just knew it would be useful (I didn't even know what it was at the time). I just wasn't sure timelines. I had searched and searched for a few weeks and your video gave me ALL the answers I was looking for. I'm going to use mine today! I appreciate your calm EASY explanations for each step. I created my first sourdough starters (one wheat based, one rye based) on 6/20 (so a month ago yesterday) and have had 3 successes and 1 fail (that I turned into a successful bread pudding). But with your video AND your recipe that I will use in the future I'm sure they will all be successful. I was using a pizza stone with a cake pan of water underneath, but since I'm new to all this I understand my mistakes THANKS to your video. Very much appreciate it! I made my first loaf of bread in January using dry yeast and decided I wanted to learn how to make sourdough. Also, to everyone that commented on his video... I also appreciate your tips (like crinkling the parchment). VERY helpful! Happy baking everyone!
I live in Baltimore, Maryland.
Thank you for your kind words. Please check out my other sourdough bread videos on my UA-cam channel, Ron Tressler. And, welcome to the sourdough addiction.
@@rontressler647Already watching. Bread turned out great 👍. I even got my first big ear. 🎉 Thank you!
This method makes the best sourdough with the perfect crust--I'm sure it's because of the steam generated from the damp clay. Our home ovens don't have steam features like commercial ovens which is a bonus for superb bread baking. I'm so happy I found your video because my clay cooker has been sitting on the top shelf unused for the last 20 years and now it's my go to for sourdough bread. This beats dealing with lava rocks and soaked towels for generating steam in my oven! Thanks, Ron. Excellent :-)
Thanks for your kind words, and thanks for watching my videos. Like you, I find the rocks/steam method a bit messy, and prefer baking my sourdough in an enclosed vessel.
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.
Welcome to the sourdough addiction, and thank you for watching my videos.
I have been baking Bittman yeast bread in a Dutch oven but today I used my Romertopf, soaking and putting it a cold oven, and I think the results were better. Thank you for a great video!
That is awesome!
I don’t soak mine, and I bake cold.
Wonderful inspiring presentation, love your relaxed style. I was just gifted starter from a friend in Idaho, and will be learning more on how to create the right temperature for rising in Florida and the Netherlands. My fifty year old Romertopf will have some use again. My objective, besides learning to make sourdough bread, is to keep appliances ans especially plastics, to a minimum. Thanks for sharing your method.
Welcome to the sourdough addiction. For more information, check out my other videos on my UA-cam channel.
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!! 🍞👍
Glad you like my videos. Happy baking.
Thanks for plain starter info. I have never made sourdough bread, i am in the proces, I really appreciated your demo.😊🔥💕🙏
Welcome to the sourdough addiction. One mistake I see people often make, is to treat sourdough bread baking, the same as regular yeast bread. Sourdough bread is different. Please check out my other 'how to' videos on my UA-cam channel.
Thanks
We have a Romertoph
Found it as we were looking about in the kitchen for something other than a cake pan with lid
We went to UA-cam and found your video
Thanks for the directions
Sounds great! And thanks for watching my videos.
Me too!!
😊wow
Thanks for watching the video.
Just made my first sourdough loaf. Used your video for the Romertopf. It came out great!
Fabulous, and thanks for watching the video.
Appreciated this video--Thank You ! I am about to use my clay baker for the first time ;)
Be sure and post some pictures. And, thanks for watching the video.
I have baked bread in my Romertopf with great results. I very recently purchased actual 10" (12" with handles) cast iron loaf pans for baking larger breads and will try your baking method. Thank you for your wonderful video.
Thanks for your kind words. I also have a video on my channel demonstrating baking sourdough bread in cast iron bread pans.
Terrific presentation, worked out wonderfully!!!
Glad you enjoyed the video. Thanks for your comment.
Thank you for this video, your bread is lovely. I found one of these clay ovens at a thrift store and only paid a couple dollars for it. I had no idea how to use it. This has been very helpful. ❤
It's perfect for baking sourdough bread.
This video was very helpful! I’ve been making sourdough for about a year in a Dutch oven, but at the thrift store today I found a Schlemmertopf in perfect condition for 12.99! I was hoping I could make sourdough in it. 👍🏻
This clay baker is very useful for baking larger loaves of sourdough bread. Please post pictures of your baked sourdough bread.
I've used my Romertopf with great results. I don't soak but preheat the clay pot while I'm preheating the oven to 500° Thanks for a great video!.
Thanks for watching. How does your bread turn out using the Romertopf?
Great vid. I bake my loafs in a römertopf for years as well. Works also vood with the lid on for 70-75 minutes. Checked inner temperature 90-95 degrees celsius. Thanks for the inspiring clip. I love slow bread and slow TV 😀 Regards forom The Netherlands
Thanks for sharing your baking experience, and thank you for watching the video.
What a great way to bake. I have a very large clay baker for baking a turkey. I am going to see if that works too. You have inspired me
Thanks for your kind words. I love sourdough bread, and like to experiment with different baking methods.
Recently received a clay pot, been feeding my own dough for 6 months. Going to give this pot a try.
You'll really enjoy baking in this clay pot. Thanks for watching the video.
Thanks for this video. I just began baking sourdough and recently bought a Romertopf baker. Your video will be very helpful in learning to use it. Your bread looks amazing!
Thanks for watching the video, and welcome to the sourdough addiction. Tomorrow I'll be posting another video, demonstrating how to bake sourdough bread in a serving pan.
Over time a person learns really fantastic bread can be made using very few steps. Few utensils and very little actual time working.
I do grind from grain and sift out some bran. Add starter salt and water and mix. No kneading as I use time. In same mixing bowl just cover and put in fridge until ready to use. Then take out and wait for first rise. Then into cold baker for second ride in cold oven. Except for grind I use two pans, the mixing bowl and romertopf. If you think hot romertopf is better then prep two doughs and bake one after the other. First bread will be better and no fuss or muss getting dough into hot baker. Hot baker only good with highly processed flours. Let some flaked out meal soak in milk overnight and add if dough not rising enough with fresh ground whole wheat with some rye flour. This is real bread.
I have a Schelemmertopf which is very similar to this
They make the best sourdough bread.
I to have enjoyed this method thanks for the tutorial.
You’re welcome 😊, and thanks for watching my videos.
Great job Ron! I really enjoyed this.
Thank you kindly! And thanks for watching my videos.
Nice Video. Thanks for sharing.
Thanks for watching!
Thank you very much ❤
You're welcome 😊 I'm glad you enjoyed the video.
Was gifted a Romertopf and didn't know what to make in it besides a few recipes. I'm so glad I found your videos. I’m so happy with the results!! And I learned about coil folding from your other video!
How do you store your sourdough after baking? I usually put in a paper bag but wonder what is best.
For the first 24 hours after baking, I leave the sourdough bread on the kitchen counter, draped with a napkin. After that, it goes in a plastic baggie, and into the fridge. Thanks for watching my videos.
Thank you Ron!@@rontressler647
And Merry Christmas!
My son loves this :) will try next weekend! Keep sharing please, love your channel!! I’m subscribed! ❤️
Thanks for your kind words, and for watching the video.
Thank you. Great video. I like the way you demonstrate your rotation. When feeding your starter to use for a loaf, what is your preferred ratio of flour/water/starter?
I usually feed between 1:1:1, and 1:2:2. Since I use one jar for everything, feeding, storing, rising, etc. I never know exactly how much starter is in the jar. However, I do add 100 gr of water and 100 gr of flour to the jar containing the starter. This is because my 2-loaf recipe calls for 200 gr of starter. This will bring the total amount of starter in the jar to around 250 - 300 gr of starter. Once the starter doubles in volume, I remove 200 gr for my recipe, leaving behind the same amount of starter as before. Thanks for watching the video.
@@rontressler647 thank you so much. Your videos are so easy to follow! I’m looking to snag a Romertopf pan, but they are hard to find in Canada. Look forward to exploring your channel.
That was really informative. Thank you
Glad it was helpful! And thank you for watching my video.
Thanks so much for the video!!!!
You're welcome, and thanks for watching my videos.
great video, thanks from Oz!
Glad you enjoyed it
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.
On my channel, I demonstrate many different methods of baking sourdough bread. Thanks for watching.
Me either! Apparently, you cannot put the clay baker in a preheated oven. The rapid temperature change would cause the clay to crack or break. That’s what I read from the manufacturer.
Excellent thank you!!
You're welcome, and thank you for watching my videos.
I loved watching this video! It’s made me feel confident to try my clay pot for bread for the first time. I also found it at a thrift store for $5!
You can do it! Many people express fear about making/baking sourdough bread. However, it's like riding a bike for the first time. Seemingly in a very short time, you'll be an expert.
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.
On my UA-cam channel, I demonstrate 50% whole wheat flour. It was the best tasting sourdough bread I've ever baked.
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
Thanks for your comment. I live in the US now, but spent a couple of years around Bristol, many years ago. Probably not necessary to soak the bottom if it is glazed, but if not glazed I would oak the bottom.
Thank you. I’ve been taking the loaves out of the pots after the first hour of baking as per your recipe then giving it another 12 or 15 mins - has revolutionised the crusts - thank you.
Ron, great video. What size Romertopf do you have?
I purchased my Romertopf from Breadtopia.com in 2020. There are no markings on the pot, but checking my order on their web page, it states the following; 3 1/2 quart capacity, outside dimensions 14.25″ long x 9.5″ wide x 6.75″ high, inside baking area 11″ long x 7.5″ wide x 6″ high. Thanks for watching the video, and check out my other baking videos, too.
Very helpful!
Thanks for watching the video. Let me know if you bake bread in one.
Enjoyed
Thanks for watching.
Great video again sir,and really nice looking bread!im gona have to get one of those clay bakers too to make bigger loafs.Hey Ron,i just purchased some whole wheat bread flour and some whole spelt flour,are there any recipes i can use them in ?i mean one recipe for each one or even together in one recipe.you have a great day
ua-cam.com/video/Oqekex8T1sI/v-deo.html
Thanks for watching the romertopf video. I've copied you my 50% whole wheat video. It's really good. Enjoy.
Thank you! I cant wait to try this!
You are so welcome! And thanks for watching the video.
Why rotate starter?
I'm clueless... just now trying to learn.
Thank you!
Welcome to the sourdough addiction, and thanks for watching the video.
Several reasons. Sometimes you get tired of using it and the countertop batch goes bad. Sometimes the countertop batch might get kahm yeast. In an active kitchen where it's used every day or two best to keep a backup in the freezer. And that's why ... As a backup or a fresh start to your starter
I've used the Romertopf clay baker for many years. However, I've never tried baking sourdough. My pot is not glazed on the bottom interior, but I suppose that a sheet of parchment would work as well.
Yes, parchment paper, or a silicone mat would work.
Does it matter whether or not you do the stretch and folds before or after the bulk fermentation? I've been stretch and folding 3-4 times at 30 minute intervals before bulk fermenting. Here, the demonstration shows doing the stretch and folds after....can anyone weigh in on this?
Bulk fermentation is the time between mixing the dough, and shaping the dough. So, folding is always part of bulk fermentation, since you are folding mixed dough. After folding, the dough is allowed to rest/proof, until the desired rise. Thanks for watching my videos.
Thank you - super video. Would it be possible to cut the dough into 1/4 and make small loaves?
Absolutely. My 2-loaf recipe is 900 gr bread flour, 600 gr water, 200 gr starter, 20 gr salt. Cutting the recipe in 1/4, would result in 225 gr bread flour, 150 gr water, 50 gr starter, 5 gr salt. Let me know how your bread turns out, and thanks for watching the video.
Beautiful! What size are the banetton baskets you use? Thanks!
I use several different size banettons, the ones used most are round and measure 7 3/4" inside top edge to edge. I have found nearly every size and shape will work, and I lean on the smaller side. Thanks for watching my videos.
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've always soaked mine, but I imagine you can bake without soaking. Be careful, as the pot is clay and can become brittle with intense heat. Thanks for watching my videos.
I bake my sourdough bread, 2 cups warm water, 4 cups bread flour, 1/4 cup start,
1 tsp salt, in 8" round stainless steel dog bowls, 2 for the bread, 2 for covers. This makes 2 one pound loaves. The pans cost $1.25 each from the Dollar Tree, 2 loaves, 4 bowls, $5.00. They won't break, they don't need to be preheated, just fridge to 475 F oven for 20 minutes covered and 12 minutes uncovered.
Thanks for posting. Yes, any enclosed vessel will work. I do something similar to your method using two bread pans. One for the sourdough, and one inverted on top.
Are the dog bowls ceramic or stainless steel?
I have the same pot and I red that because the bottom is glazed I don’t have to soak it. Does anyone know if this is true?
Not sure about that. Mine is glazed, and I do soak it.
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 🌻
I've never used a Terracotta Apple Baker, but I would imagine it would be the same. The Terracotta Apple Baker appears to be of similar contraction as the Romertopf. Thanks for watching my videos.
@@rontressler647 Thank you keep baking have a great day 🌻
I have the 40th year Anniversary Romertopf - never used but trying different Dutch Ovens for my Sourdough. How long did you proof the dough in your Proofing unit ?
My proofing in the box starts once I mix the dough, and ends when I shape the dough. The proofing lasts 4-6 hours. Thanks for watching my videos.
@@rontressler647 Thank You for your prompt response. I recently bought the Brod & Taylor Sourdough Home which I’m enjoying. I’ve been thinking about their Proofing Oven. Instead I’ve been using a seed tray mat which only gets to 65 F with ok results but takes more hours and sometimes deflates in the process.
I just ran across your channel. What a treasure. Question: Do you prefer the results from the clay baker or the 5qt Lodge Combo Dutch Oven which seems to be your go to method?
I'm 73 and started my sourdough adventure as a teenager in the late 1960's with a starter and small book by "Sourdough Jack" Mabee. A rather crusty old coot. Made lots of pancakes and waffles but could never get bread to come out right. Back in those days baking good sourdough bread was tantamount to magic to us uninitiated. Decided to try again to keep me busy in retirement. I'm having good success with a pre-heated 10" Lodge flat skillet covered with a stainless steel stew pot, but having so much fun I've decided to upgrade and purchase better equipment. Sooooo... clay baker or dutch oven - or is it the pre-heat vs cold oven that makes the difference?
The majority of the time, I bake two Lodge 5 quart cast iron dutch ovens at the same time. I do preheat both the dutch oven, and my kitchen oven for at least 30 minutes prior to baking. I use the cast iron dutch oven for convenience. Thanks for watching my videos.
@@rontressler647 Thanks for the reply. Dutch Oven it is.
You don’t have to soak the glazed bottom piece. It doesn’t do anything for the dough. Soaking the top creates a steamy interior that is beneficial for the bread.
Thanks for your comment, and thank you for watching my videos.
I just found one at a second hand store for $20. You mentioned it goes in a cold oven. My question is do u start your time for 1hr once it hits temp or from putting it the oven?
Thanks for watching the video. The one hour starts when the clay baker goes in the oven.
What size is your romertopf?
I purchased my clay baker from Breadtopia.com, where they list the following dimensions; 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. On their web page, they refer to my model as Breadtopia Clay Baker - Batard. Thanks for watching my videos.
@@rontressler647 thanks I have a clay pot of similar dimensions but a different brand so your recipe should be the right size for it 😄
How do you bake the second loaf? Do you retard it while waiting for the clay to cool? Thanks for sharing!
I wait until both the oven, and the romertopf cool, then bake the sourdough. Sometimes I bake one loaf with one night in the fridge, then bake the second loaf after two nights in the fridge. Thanks for watching the video.
You can bake the first loaf cold, when done, bake the second and the baker is already heated. The second one stays in the fridge longer.
No veo la receta 😢
Thanks for watching the video.
Good evening, I just saw your page. I want to ask what temperature does the Romertopf cooker put at? And how long does the dough have inside? I also want to know if you preheat the pot or put it on cold with the oven also frio. Thank you very much. Greetings from Barcelona, Spain.
Thank you for your questions, which are all answered in the video. The clay pot is placed in the oven with out preheating the clay pot.
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.
Thanks for your comment, and thanks for watching my videos.