This is the first loaf out of my new clay baker. I received it and an oblong banneton for my birthday. Usually I make boule in a dutch oven or other loaf forms on a stone. Nice to be able to bake a batard without having to fill the oven with steam! Although this loaf had so much oven spring it looks more like a boule.
Can't wait to see the crumb shot!
Nice!!
That is incredible!
Very nice indeed. What an oven spring and colour.
I use a non-glazed clay pot for most bakes, and it is way better than my dutch oven. You baked a beautiful loaf!
look forward to crumb shot!
Leslie
Can some of you who have both a clay baker and a cast iron Dutch Oven comment on how the two differ in terms of the bread they make? Does a Dutch Oven produce a way harder, thicker bottom crust?
As you found out, life doesn't begin and end with boules in a Dutch Oven. Mine is hiding somewhere way back in the back of a closet. Somewhere. Haven't seen it for a few years.
Great oven spring, deep dark coloration and grigne.
alan
Can't wait for crumb shot! Kat
Here is a crumb snap.
Since this is the only loaf I've baked in the clay baker so far, I'm not sure if it will always be the case, but I think the bottom crust is not as thick as it usually is in loaves baked in my dutch oven. This clay baker is glazed on the inside bottom half only. I didn't use any parchment which I usually do in the dutch oven. The dough didn't stick at all.