Baking Bread in a Clay Baker

[@Reb-pq6bj]

Very interesting I’m going to get one

[@lynelledickey1649]

Hello! I love your videos! What I do to get my dough into the Dutch oven is to plop my dough out onto a piece of parchment paper which is laid out on the counter, score dough and then lift the paper and dough together and place it directly into the hot Dutch oven, then put the lid on. I use the silicone "lifter" things the same way. I put them in the baker, then I still use the parchment paper to lift and set the dough into the hot Dutch oven on top of the silicone lifter thingy. Then I "lift" the silicone sling to help get the bread (and parchment paper) out of the baker once it's baked. Sometimes the parchment paper will tear when I'm trying to get the baked bread out of the Dutch oven, so that's why I use the silicone sling. Not sure if any of this is correct, but that's the way I do it. It works great and my loaves turn out beautiful. I watch for your new videos every week. Keep up the great content!

[@KatMa664]

I have two Emile Henry covered loaf pans. They are a little larger than regular loaf pans which is one of the reasons I got them. They are absolutely incredible. Even though I do spray a little nonstick in them it’s not necessary. The bread just falls right out. It took so evenly and beautiful. if you’re going to use the top on it you have to put approximately 350 g of flour. More than that you’ll have to cook it without the top on. I often make a very big loaf so I don’t even use the top. It comes out with a beautiful shape, very evenly. These two pans because I love them. They are so special to me. I want to get along one as well.

[@TooStinkinFine]

Thanks for a great video! You have such a great personality and it’s fun to watch your videos. Have a great day, Robin! God bless you. ❤ Love from Alabama ❤❤❤

[@realfoodgoodfood]

Thank you so much!

[@ceeceemac9072]

Your bread is beautiful! Thanks for this instruction as I have not tried this method yet. I need to get some of those gloves (and bannetons). Have you seen Sue Becker’s video about clay baking? I bought the Eurita baker because of it. One recipe of her dough makes 3 boules that you mix, shape, and bake. As she says, “One hour from mixing to the table.” It rises in the oven because you place it in a cold baker, then it bakes as it heats up. The Eurita instructions are to soak the lid but not the body and to use it cold. It’s a great way to make smaller boules for the table (like your teeny-weeny one there.) I want to say what a pleasure it was to meet you in person at the Bread Becker class in Frisco. I enjoy your helpful videos very much! Cheryl

[@realfoodgoodfood]

Thank you! I was so happy to meet you, you are so kind! Thank you for telling me about Sue's video, I will check it out.

[@ceeceemac9072]

I located the video. It begins at about the 2 hour 21 minute mark. kzbin.info/www/bejne/j5-ZqIFvd9Frr5Isi=VcObsU7I22rRs6y0

[@betsyercolini8724]

Your videos are so awesome! Love that you said your name. :-) I do have a question. Did the dough just rise one time in the basket? Or had it risen once in your Ankasrum bowl already? Also, I'm pretty sure the silicone slings are just for lifting the bread out of the baker... not for getting it into the baker. You let it rise in a basket, put the sling into your dutch oven or clay baker, put the bread in on top of it to bake. It was designed because the hot dutch oven was difficult to not burn yourself trying to lift the bread out of the pan. And so that you aren't throwing away parchment all the time. I think. Anyway, thanks for all the great info - I enjoy learning with you. Keep up the good work!

[@realfoodgoodfood]

Thank you for the sling info, that makes more sense! The dough did rise 1 hour in the Ank bowl, then 25 mins or so in the baskets.