Bread phase photos.

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700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1600 gram flour
40 grams of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
150 grams of flour
1 tablespoon oil
½ teaspoon salt
20 grams of yeast

Toast

cranbo on Mon, 11/14/2011 - 10:54

gorgeous! nice job. 

The second photo: dough looks a little cracked, did it form a skin? 

Thank you very much!
Upset and a little cracked. Stretching and rolled. The bottom of the pot. Smooth! Welcome! Terike

Your loaves (these and many of your previous posts) are very beautiful and artistic.  Great work!

I am curious about your method of baking in the Romertopf.  Many bread recipes say to place dough into a hot oven, but the instructions for the clay bakers say the food should go in while it is cold.  Which method do you use? Do you preheat your oven? Soak the top in water before use? 

Thanks,

Brad

from the formless blob of dough you cut off and the gorgeous decorations you make out of it.   Thanks so much for sharing your methods.   Now if only a little of your artistry would rub off.  -Varda

Thank you very much, I'm glad you like it!
I also hope that many people would be home-baked bread!
I do my best to help give you the baking!
I am waiting for another time!

Welcome! Terike

Thanks for sharing your creativity with bread.  I am amazed at how you make a plain loaf into a work of art.  

I would imagine it is a bit hard watching someone cutting into and eating one of your loaves...

Janet

thank you for sharing your recipe and photos.  I have been admiring your previous work, lovely!  Sometimes, I like to make a bread cornucopia this time of year.  Do you have any examples you care to share?  

Sylvia