Experiment # 2.2 Chinese Clay Pot

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Alright, so I made another sourdough and this time, the dough was well proved and I just gave the clay pot another trial run. And because everything went well today, the loaf came out as somewhat ideal, at least to my expectation. 

Clay pot is certainly a good and inexpensive tool if one doesn't own a baking stone or a piece of quarry tile but I can't speak for a Dutch Oven though as I have not tried baking with it. Humidity is running at 66 percent currently in where I live as it has not rain yet. So, the crust turned out well when it was just out of the oven but gone chewy once again after an hour or so. Tried with leaving the oven door ajar when finished baking but it ended up the same. I am really not sure at this point on whether a Dutch Oven could solve my 'problem'...can't fight those elements to be honest. 

 

A closer look at the crust.

 

Crumb Shot (good oven spring and moist)

 

The bottom 

 

Appreciate some comments and constructive suggestions.

 

p/s: Just an additional note. The blister effect was evident as I misted the dough prior to baking. Not much of a steam emitting when I lifted the lid. 

 

Best Regards,

FrugalBaker

That crust looks gorgeous! Yeah, with the high humidity, I imagine it's going to be next to impossible to keep the crust crispy for very long. Probably the only way to crisp it up again is to toast the bread or if you want to crisp it up before you cut it, throw it back into a hot oven for a few minutes.

Profile picture for user FrugalBaker

Kathy, I bet that would be the only way. have yourself a good day there. 

 

Best Regards. 

Yeah, high humidity is a problem. I live in Cambodia, Southeast Asia, and it's now rainy season. My sourdoughs loses its crispy crustiness after some time out of the oven. Not much can be done about that besides reheating the bread.

Zita

FB,

I see an awful lot going on in your recent blog entries that I like, at least going back to the "78%, at least for now" writeup.

If you have the space, cut the boules up in halves and then freeze them after they've completely cooled down.  Then reheat as desired.  They'll taste as good a new and will have that wonderful crust reinvigorated again.

alan

Thanks for the compliments. I have always admired your bakes, love those ears!

Yes, I have been baking a lot of late as baking is my passion right now. Am lucky to have some friends and neighbours that are extremely supportive and buying all my bakes. Apart from my obsession of perfecting my baking skill, I do feel that my 'customers' deserves the best. And in this case, I could tell my customers that it is actually the humidity that contributed a chewy crust instead of my less than perfect skill.

Will try the reheat trick that you suggested one day. Thank you very much for chipping in and Happy Baking there!

 

Regards,

Sandy

 

My Chinese clay pot has a hole in the lid to let the steam out, so I've not used mine for bread.  I use the cast iron dutch oven.  If it's humid enough, mine will lose the crispness, too.  Your bread looks really great, though.  

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There's a vent on the lid of my clay pot too. So what I did was put a stud of rolled up kitchen towel and just blocked the hell out of it. And before I pen off, thanks for the compliments. Will try to do better the next time as I have got so much to learn still : ) Happy Baking! 

 

Regards,

Sandy

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That's a wonderful bread. My curiosity about using claypot was been answered. 

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for your kind words. 

After all those experiments....the Dutch oven remain my #1 choice! 

 

Regards,

Sandy