Good afternoon,
It has arrived! But it is BIG enough to roast an elephant! I did not realized it was going to be that big compared to my oven.
I have chosen the large one thinking the smaller sizes might be too small for bâtard breads.
It is on the grill on the lowest position in the oven and the lid is almost touching the roof.
I know one solution would be to buy another oven!:-))
My question is: can I leave it there and preheat oven and Römertopf together but at 230C and reduce to 220C in order to avoid burning at the bottom of the bread since it is very close to gas fire underneath? 8cm. And bake it longer time?
Thank you for your advises
Regards
Jean Paul
Indonesia
Good morning,
I feel well since I have received your mail. Thank you for the detailed info and suggestions
I have two granitic stone. One is very large but I can have it cut on sides and the second is much more smaller.
What would you suggest knowing I can not raise the grill further up.
Last question is: should I drop the dough in the cold Römerdopf, put it in the cold oven and set the temperature to around 220-230C and later remove the lid and finish the baking?
Thank you
I forgot again how to insert pictures!:-((
I will try again
Sorry but I do strictly what is suggested with the little tree etc but I can not upload a picture anymore. I am using iMac with Firefox.
Jean Paul
Which is the best solution?
Green tree click on end of the URL line, looks like a little
Oven Upload
Chose file Upload Insert and chose settings Insert into post. Whew!
Thank you very much. I wrote down all the steps during my last uploads and I will keep this note stick on my screen:-)
Have a nice day
Jean Paul
how much space is between the oven walls, door and back, to the stone? It looks like a tight squeeze. Hard to tell in pictures.
You are absolutely right. This is what I was considering about when I got the last suggestion from Cedar Mountain to use the lid or bottom as a lid on the stone. But this Römerdopf is SO hue I can not cut any cm on the sides or I would loose the steam. But I can cut few cm on the front and the back too. Even son I still could use the smallest stone but my Römerdopf would be set on the lowest part of the oven.
Thank you
Regards
Jean Paul
Thank you a lot for your kind attention. I like your suggestion and the last one seems to be a very good idea. I have tried it in the other small oven but my stone is too small for a decent size of bâtard. Therefore I came towards the Römertopf with the large stone in large conventional oven. I am well equipped with imported special high temperature gloves!:-) I also have a good peel for my pizzas I bake on that large stone. So to slide the dough will not be a problem.
I will try it in two days.
Thank you
Have a nice day
Jean Paul