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Which one does it better? Römertopf vs Dutch Oven Battle.

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Adventures in Everyday Cooking

Adventures in Everyday Cooking

Күн бұрын

Пікірлер: 119
@HexMedusa
@HexMedusa Жыл бұрын
Hi great video! There is 2 simple reasons why you want/need to soak you clay pot in water and put it into a cold oven. First on the cold oven: Clay and other ceramic objects are very bad at dealing with sudden and extreme temperature shifts, meaning the outside will heat up very quickly while the inside is still at a much lower temperature. That can cause the vessel to break. So cold oven it needs to be. Why soak the pot: Unglazed clay is a very porous material so it will absorb a lot of water. Water is a much better heat conductor then clay so it will transport the heat faster into the pot (less breaking). Another upside is that you often want to have some water in the oven anyway (the bread will get a crispier crust). When using clay you don't need to put extra water into the oven since, the absorbed water in the pot will evaporate. I hope that explains it a bit better.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Thank you for this comment! I've pinned it to the top so others will see this valuable information!
@Bronte55
@Bronte55 9 ай бұрын
Great information! Thank you!
@CarsonMichelleYoung
@CarsonMichelleYoung 7 ай бұрын
Do you soak in cold, warm, or hot water?
@HexMedusa
@HexMedusa 7 ай бұрын
​@@CarsonMichelleYoung It is very unlikely but for the sake of your clay pot I would not use hot (boiling) water since the sudden temperature shift might damage your pot (giving it hairline fractures). Cold or room temperature water is fine for soaking. :)
@CarsonMichelleYoung
@CarsonMichelleYoung 7 ай бұрын
Thank you!!
@MarkMcClure-g6m
@MarkMcClure-g6m 11 ай бұрын
Great video. I use an unglazed Romertopf and also a cast iron Dutch oven. I do not pre-heat the cast iron Dutch oven (also no ice cubes). My sourdough bread bakes fine. I don’t have to tediously handle a heavy 450° F burn hazard. Been there, done that… I also use a Romertopf. I got it from my mother who received it as a gift 50+ years ago. I use the clay pot to bake an oval loaf; I use the cast iron pot to bake a round loaf. Other than the shape, the results are about the same. My family and friends love the bread.
@nancyanderson6404
@nancyanderson6404 11 ай бұрын
Thank you thank you. I just found my old clay Cooker in my big pantry. I will use this. But I did notice you said you planned on baking the Dutch oven loaf 30 min and then 10 or maybe you said 15 min unlidded. But then you said they we're both baked 40 min and then a 15 min unlidded. That extra 10- 15 min in the super hot Dutch oven could have caused that extra dark crust bottom. Love you. Glad I found my pot. I used to use it and had fantastic bread. I'm 82 and still baking for friends. ❤️
@cindyjarvis-yarntwister
@cindyjarvis-yarntwister Жыл бұрын
I have an old King Arthur, clay long loaf pan with a handle on the top. Don’t think I have the instructions anymore… It was a gift from my husband… I have never used it… I like the idea of not heating the pan in the oven, like you do with cast iron. You have inspired me to use my clay!🥖
@hanslinds
@hanslinds Жыл бұрын
I was given my mom's Römertopf, which was their wedding gift in 1972.... (oh how times change 😂). It is not glazed on the inside though. I dare not use it, because of the sentimental value, so it sits on display in our kitchen ❤
@kittengaming6597
@kittengaming6597 20 сағат бұрын
I just got the clay Romatoff thing from my mom and so happy I came across your video. I have sourdough in the fridge and the Romatoff (I know I'm spelling that wrong 😊) is soaking in the water for 30 minutes. So excited to try it out! Definitely helped me feel better about trying it after coming across your video. Thanks!!
@cliffcox7643
@cliffcox7643 10 ай бұрын
Would a silicone baking mat eliminate the burned bottom?
@GG-qg2iu
@GG-qg2iu 9 ай бұрын
I don't have a silicone mat but I've seen videos with people that do and it doesn't seem to eliminate it at all. The only thing that eliminates it is putting the Dutch oven on a cookie sheet. I think you have to experiment because it might not get crunchy enough. I don't know. I've seen people put it on the rack below, and another woman puts a pan of water underneath the dutch oven. The steam from the water won't affect the bread itself but just keeps the bottom of the pot from getting too hot. It's really a matter of trial and error and how your oven works!. Lately I have been using my mother's speckled turkey roasting pan that everyone seems to have from the '70s. I put foil in the bottom of it and then my parchment it worked out great. So far, but I'm still experimenting!
@cliffcox7643
@cliffcox7643 9 ай бұрын
@GG-qg2iu ohh, I'm Beginning to see that. It's not just clear cut recipes and instructions that gets success. You have to do not only follow those instructions to a T, but observe your process and change along the way. And learn along the way because there are many things that are NOT in the books or videos. And you have to get all that information put together a piece at a time.
@GG-qg2iu
@GG-qg2iu 9 ай бұрын
@@cliffcox7643 yep, you have to keep experimenting and strengthening your starter. I found that was key. Some really good advice I got was to discard down to 10 g and then put in 80 g each of flour and water. And that will give you a real strong starter that helped me so much. And then just finding a recipe and a technique that works. Although today I'm trying a new recipe with buckwheat added!
@cliffcox7643
@cliffcox7643 9 ай бұрын
@GG-qg2iu thank you. I see so many recipes on how to make starter, no one said how to strength it. So when you use this stringer starter, you use that ratio in the recipe?;.....the 1:8:8 starter?
@GG-qg2iu
@GG-qg2iu 9 ай бұрын
I'm not sure I understand your question... I do strengthen my starter regularly, when I feed it .When I was establishing it it was a 111 ratio. To strengthen it, I switchef it up. Usually I go with a 1:2:2 or 1:3:3. But I know you can simply just use scrapings in the bottom of the jar which is probably 10 g. So you can throw in 80 g of flour and 80 g of water and bam. You have a really strong starter! I just chuck everything into a discard jar, I keep it as extra in case something happened to my starter, but I also love discard recipes But you're right, nobody talks about strengthening it and I thought I was supposed to do 111 forever it's absolutely not the case! You can probably Google strengthening your starter, but I know it gets acidic and weak rather quickly.
@JLMISR
@JLMISR Жыл бұрын
I really enjoyed your show, thank you!! I just bought a clay romertopf from a thrift shop and looked around KZbin to find out how to use it, and you gave me a lot of good info!!!! ❤❤
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
So glad you found us! :) I love my Romertopf! :)
@duckiegirl58
@duckiegirl58 Жыл бұрын
I have a 50 year old Romertopf and the inside of the bottom isn't glazed and it has 3 ribs along the base! Interesting the design change!
@Katydidit
@Katydidit Жыл бұрын
My Romertopf 13 is also unglazed... I wonder when they began glazing them!.?
@sarahdunfield2489
@sarahdunfield2489 Жыл бұрын
I have one of the older ones also. Got it at a thrift store.
@Janis.7-
@Janis.7- 11 ай бұрын
@@sarahdunfield2489how much did you pay ?
@victoriainglet3513
@victoriainglet3513 7 ай бұрын
@@sarahdunfield2489 I just got mine at a thrift store too I was amazed and so excited. I paid 10.99!
@sharonstrickland6421
@sharonstrickland6421 3 ай бұрын
I'm going to start searching for one. Makes excellent chicken.
@delphine88313
@delphine88313 Жыл бұрын
I was checking youtube about the Romertope because I just purchased one for 15 dollars at the flea market. It doesn't have the glaze look inside .It's all clay but I didn't get mine for bread but to bake meats in it.Thanks
@seasons1974
@seasons1974 Жыл бұрын
Always soak your top and bottom and water first before you cook. The clay pot will make the best roast you ever tasted in your life.
@delphine88313
@delphine88313 Жыл бұрын
@seasons1974 😊 The instructions was in the box so I was able to follow them.I just wanted to know what could be cooked in it besides whole chicken.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
What a deal!!! Enjoy your clay baker!!
@sherryneufeld2232
@sherryneufeld2232 10 ай бұрын
Love my Romertopf ovens. I have several. Some glazed in the base; older ones not glazed.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking 8 ай бұрын
Do you find (with the unglazed ones) that your food sticks?
@Taai02
@Taai02 Жыл бұрын
Thankyou for this comparison!
@christinew7728
@christinew7728 2 ай бұрын
🏖l put a low sided, about 2”, round pot with the handle removed, inside my cast iron dutch oven and it heats up at the same time in the oven. I place the dough into it using parchment paper. No burnt bottom! I also don’t continue baking it without the cover after 30 minutes. I don’t want it hard to cut. Thank you for doing this excellent demonstration because I recently bought a clay pot.
@kimmieb2u
@kimmieb2u Жыл бұрын
TIL: one way to stop over browning of bottom of dutch oven loaf is to remove loaf from dutch oven when in the final bake stage and put directly on the oven rack. You might try it. Im going to.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Great idea.
@1oldtexan922
@1oldtexan922 11 ай бұрын
I have been using a cast iron trivott inside inside my dutch oven. It holds the bread off of the bottom and creates a nice place to put ice cubes for steam
@bobp284
@bobp284 4 күн бұрын
I have three red clay bakers that I got from Breadtopia out of Iowa, the oblong, batard and hearth. None of those require any soaking. All I have to do is place the baker in a cold oven and then pre-heat the oven to 500 degrees while my dough is rising in the rattan cloche basket. I take the pre-heated baker out of the oven, invert my dough into it, put the lid on and then back into the oven. Bake covered at 500 for twenty minutes, then reduce temp to 450 and lid off for 10 to 15 minutes depending on the size of the loaf. I always end up with a beautifully colored, nice chewy crust and perfectly moist crumb interior with no sticking. They also have a very good video on this on KZbin. The prices are very reasonable with the first two at $54 and the hearth at $87. I'm a very hardcore baker to the extent that my mixer is an Ankarsrum after wearing out three KitchenAids.
@garyjenkinson5151
@garyjenkinson5151 7 ай бұрын
Hi thanks for your help just ordered the romertopf to give a to see the difference my kids love homemade bread Gary
@jayrobinson485
@jayrobinson485 Жыл бұрын
to help stop the bottom burn on the dutch oven use two or three sheets of parchment paper underneath the dough.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Thanks for the tip!
@georginapederson6828
@georginapederson6828 9 ай бұрын
50 years ago I had a romertoff just like that. My brother borrowed it and broke it. The replacement was not glazed, but nad ridges in the bottom.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking 8 ай бұрын
Ohhh nooo! Might it be time to get another in your life? I now own 6 of them (in various sizes). I think I have a problem ;)
@auntdee9678
@auntdee9678 19 күн бұрын
What kind of Dutch Oven are you using? It looks lovely.
@sharonstrickland6421
@sharonstrickland6421 3 ай бұрын
Yes i always put my uncooked dough in a cold dutch oven. It acts like the clay one. There are actually same experiments on youtube channels using the CI dutch ovens with one cold and one preheated.
@shanti34567
@shanti34567 10 ай бұрын
I have the same clay baker and I love it. But since I bake two loaves at a time, I use 2 unglazed Lodge cast iron Dutch ovens. To keep it from becoming too dark on the bottom, raise the oven rack one notch and place cornmeal on the bottom of the pan then place the bread still on the parchment paper on top of it. My oven also has a thick baking stone directly on the bottom of the oven. This, I was told, helps regulate the oven temperature Temperature. I don’t put ice cubes in the cast iron. My bread comes out with blisters and beautiful crust and crumb. But I bake at a slightly higher hydration than most. Usually around 80 percent. Loaves always contain white and rye flour and I substitute a quarter of the water with milk to soften the crumb a bit. I love your tuck and roll technique and will be adopting it. Thanks. I use the Clay baker for sweet loaves. They come out amazing.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking 8 ай бұрын
Thanks for all your comments Shanti!! I will have to try those other methods! I'm going to revisit clay baker/dutch oven after my surgery. I'll try some of your ideas!
@philiphurban9498
@philiphurban9498 11 ай бұрын
I never knew how to use my romertopf and I made some condensed milk bread in it and it came out great without the top and I didn’t soak it. I will be trying my bread in it tomorrow and I will be soaking it. It looks delicious
@arlenemurphy804
@arlenemurphy804 11 ай бұрын
I’ve put sourdough in a Dutch oven preheated and never got a burnt bottom. I also tried a cold oven with the cast iron. I found I had to cook it longer to get the color I wanted… I was happy with both .
@chestity2981
@chestity2981 4 ай бұрын
I m just now cooking my bread for the 1st time in my Romertopf…. Really curious, will let you know how that went :-) Never done it before. Thanks for this video !
@pampete8110
@pampete8110 2 ай бұрын
So informative. Thanks
@maxcontax
@maxcontax 11 ай бұрын
My bread is made in a seasoned 4.5 litre Lodge cast iron dutch oven. Never ever has the bottom been scorched. I suggest it is too close to your bottom oven element. Both my Romertopf bakers cracked and ended up in the bin. My cast iron DO’s are 25 years in use. The bread is quite fine.
@mariedubs5810
@mariedubs5810 Жыл бұрын
Thanks! Very helpful!
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Glad it helped!
@BillRRitchie
@BillRRitchie 7 күн бұрын
So how do you adapt recxipes that have instructions for dutch ovens to the roemertopf?
@melortahir1
@melortahir1 10 ай бұрын
Hi! I love to bake sourdough breads. My lodge dutch oven is rather heavy and currently I am having a frozen shoulder issue😢. Would the rometoph be a better choice for me? Lighter and easier to handle
@CC-hx7lj
@CC-hx7lj 6 ай бұрын
Interesting video, I bake with clay pots; I have a collection from Emile Henry. It’s a bit more pricey, but they bake fantastic.
@judylanskey2934
@judylanskey2934 Жыл бұрын
The solution to the too browned bottom, according to another video I watched, is to remove the bread from the Dutch oven, entirely, at the point where you would remove the lid for the final browning. So, you reduce the oven temp to 400 degrees and place the bread directly on the oven shelf for the final 15, and voila, no blackened bottom.
@MissRnH
@MissRnH Жыл бұрын
Thank you so much, for you incredibly informative video! I now know that I've been doning several minor things wrong, that ultimately resulted in one failed loaf after another. The Römertopf intrigues me, but I'm gonna try your method with my Dutch oven, before running to Amazon. I read somewhere that if you place a baking sheet on the rack under the Dutch oven, it helps insulate the bottom and protect from burning. But I imagine it might add to the cooking time. I'll report back. 😊 Update: It took me 31 years to finally bake a perfect loaf of bread, for the first time in my life! I kid you not, I "ugly cried" while chewing and exclaiming "Oh my God it's perfeeeect!" Between my husband and I, we consumed both loaves in less than 24hrs. I don't know where I got the idea, but I poured a generous layer of cornmeal at the bottom of my Dutch oven, then put in my bread on the parchment and ice cubes. The bottom did not darken at all!!! Thanks again, and I'm most certainly going to find you on Facebook.❤
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Oh oh oh!!! I am going to try that!! Let me know what you discover! :) Also, I just purchased a Eurita Clay Baker that is round... girl, this is a game changer. It helped shape the bread sooo perfectly and the crust is EXACTLY what I want. Find me over on FB I'm going to post a picture soon ;) And another adventure will be had! I'm on a mission! I'll also try the baking sheet tip. Thank you!
@kathymaree5871
@kathymaree5871 8 ай бұрын
Excellent content very helpful
@rubinaislam1
@rubinaislam1 4 күн бұрын
Pls show how to make a 80% hydration sourdough bread using a stand mixer. I have some issues with my thumb so have to be careful about kneading a dough and I really want to learn how to make a high hydration sourdough bread. So I’m really hoping you can help.
@kenhall490
@kenhall490 15 күн бұрын
I would like to know what size your Romertopf is. I see the same question was asked several times, but I didn't see any answer.
@sharonstrickland6421
@sharonstrickland6421 3 ай бұрын
I wonder if the glaze on the CI dutch oven is what scorched the bottom. Have never seen that. My dutch ovens are not glazed.
@kathsetto9724
@kathsetto9724 Жыл бұрын
I love your videos. I would love to see a video or know your thoughts on whether you can use a stand mixer to make meatballs? if the meatball consistency would still be as good as it is when you incorporate everything using your hands.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Ohhhhh that is a good one! I'll write that down!
@LydiaDeHep
@LydiaDeHep Жыл бұрын
Rice flour for dusting is better 🌸
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
I've tried to do the rice flour thing and I just can't get it to stick and stay! LOL
@bryanadz
@bryanadz 4 ай бұрын
Hi , Do we have to submerge the Römertopf in water every time we want to cook or only the first time after purchase. Thank you
@luisafairhurst7390
@luisafairhurst7390 4 күн бұрын
If it's brand new, you soak it for an hour. After that first time, you only need to soak it for 10 to 15 minutes before baking, every time you use it.
@StagArmslower
@StagArmslower 8 ай бұрын
After taking the lid of the Duch oven i put cookie sheet underneath and never have burnt bottom
@constantin1959
@constantin1959 Жыл бұрын
Thank you for your interesting video! How long did you bake the bread in the clay top for?
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
I do 30-40 minutes with the top on, then 20 minutes with it off.
@rogerkock2456
@rogerkock2456 Жыл бұрын
What size Romertopf? What size Dutch Oven?
@angies2273
@angies2273 Жыл бұрын
So I’m wondering if I soaked my lid/bowl from pampered chef and used it with my baker to make a stoneware Dutch oven if it would have the same benefits as the römertopf, what do you think??
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
I tried it... YES! Same results!!
@LydiaDeHep
@LydiaDeHep Жыл бұрын
To avoid rust…..after removing your bread…clean with fabric towel only - no cold water on hot item (crack) - and return to the oven to ensure all moisture is gone - oven off - door closed. Even if just the lid if your bowl is enameled and you don’t soak that. Bread baking duration may not be enough time to remove all water if soaked for a long period - especially if it is newish and not coated with many layers - polymerization. Cast iron is a tough, versatile material that is exceptional at conducting hot, even heat, but it does require some maintenance. A new cast iron pot is raw natural metal and, just like our skin, it has pores. When you heat this material, the pores open and absorb the oils and fats from what you're cooking. If your pot is well polymerization - then it is as good as a enameled one but still take extra care to remove all moisture. Rust could start from the centre and work out to the surface over time. 🌸
@CarsonMichelleYoung
@CarsonMichelleYoung 7 ай бұрын
I just purchased a used Romertoph but it's not glazed inside. Do I prepare everything the same or do I need to do anything different??
@Gardnertino
@Gardnertino 6 ай бұрын
I saw someone say the pots shouldn’t be cooking at a higher temp than 350 or it will crack?
@VoicesofMusic
@VoicesofMusic Жыл бұрын
Heat the lid separately :)
@elyseng7106
@elyseng7106 Жыл бұрын
What size is your clay baker?
@garyhammond141
@garyhammond141 9 ай бұрын
Interesting test. What is the brand of Dutch Oven you were using.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking 8 ай бұрын
This was a Pampered Chef Dutch Oven. It's amazing and when put side by side with another dutch oven, it worked the same (I used to do all my bread in dutch ovens, two at a time in my oven).
@ellenblack5376
@ellenblack5376 Жыл бұрын
I use a four quart Lodge Dutch oven and love it. Your dutch oven maybe to thin at the bottom. My old Wagner is very thin and the bottom is thin making a dark crust. Solved by putting foil at the bottom. I also get a lot of blisters. No need to preheat the Lodge either. I have ordered a clay one to try from Breadtopia
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
I’ve used a couple Dutch ovens and I still really prefer the clay pot. I just recently got a Eurita clay pot/Dutch oven and I looove it.
@alicedyment4219
@alicedyment4219 Жыл бұрын
My dutch oven has a very thick bottom the bread still burned.
@midnightstories3215
@midnightstories3215 11 ай бұрын
​@@alicedyment4219 you just need to put aluminum foil on the rack below the Dutch oven
@monicaspicker6568
@monicaspicker6568 Ай бұрын
I bake in a dutch oven from a cold oven. Works great.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Ай бұрын
That is good to know!
@erichst.8117
@erichst.8117 Жыл бұрын
How much degrees in the oven ?
@mycharieamor
@mycharieamor Жыл бұрын
450°F
@etm567
@etm567 10 ай бұрын
I always put a little water in my dutch oven.
@davet3804
@davet3804 Жыл бұрын
I have pre heated the romertompf, then lowered bread into it many times .thus doing multiple loaves is not an issue .
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
So, I have sad news to share. I started doing this exact thing and I accidently cracked my glaze on the inside. It still works great, but my glass glaze is rot.
@davet3804
@davet3804 Жыл бұрын
I’m so sorry to hear that ..thanks for the advice..I will think about what I do now , I wouldn’t like to damage the glaze 🤔
@medawson01
@medawson01 Ай бұрын
The Romertopf needs to be soaked and then put in a cold oven. If you do not do this and put it in a hot oven, there is a chance it will crack due to the shock of the extreme change of temperature. Also, you should never put it on a stovetop.
@angelsewcurious
@angelsewcurious 6 ай бұрын
The reason you have to use a romertolf in a cold oven is because it will crack if it’s heated too fast it needs to slowly heat up
@tommyroberts867
@tommyroberts867 4 ай бұрын
Put a cookie sheet on a rack under your Dutch oven, and your bread won't burn on the bottom
@snowy7236
@snowy7236 Ай бұрын
Cookie sheet or I just put the pot lid underneath. Bread bottom doesn't get burned.
@IMACTED
@IMACTED 10 ай бұрын
No need for ice cubes in dutch oven
@hollylaw8272
@hollylaw8272 Жыл бұрын
I just like bread! LOL!
@craigmccoy3675
@craigmccoy3675 10 ай бұрын
I was told not to use a clay vessel over 325° ??
@charlescresap4451
@charlescresap4451 Жыл бұрын
4 1 pound sourdough bread loaves. Eight dog water bowls from Dollar Tree, $1.25 each. Not fragile, won't break or crack. Don't need to be preheated - fridge to hot oven.
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Ooooooh, that might be worth a test! Lol
@itsnmynature4882
@itsnmynature4882 10 ай бұрын
Stainless or ceramic dog bowls?
@charlescresap4451
@charlescresap4451 10 ай бұрын
Romertopf ceramic bread cooker on Amazon $89.00. Dutch oven $40 -$100+. Le Creuset or Challenger $299.00. 2 Dollar Tree 8" stainless steel dog water bowls, pan one for resting, proofing, baking. Pan 2 baking cover. $2.50 total. I gave 4 Dollar Tree bowls and a San Francisco sourdough start to each student in my class "Simple Sourdough" - 2 loaf recipe.
@itsnmynature4882
@itsnmynature4882 10 ай бұрын
@@charlescresap4451 awesome hack! I’ll have to give it a try.
@ronson-natsarim
@ronson-natsarim Жыл бұрын
You’re butchering the pronunciation of Römertopf..
@AdventuresinEverydayCooking
@AdventuresinEverydayCooking Жыл бұрын
Oops! I guess I need to brush up on my German! Wait... I don't know German! LOL How do you pronounce it? I'd actually really like to know!
@ronson-natsarim
@ronson-natsarim Жыл бұрын
@@AdventuresinEverydayCooking I didn’t even think you would see my comment.. I apologize if I came across snarky! Römertopf means “Roman Pot”. First, the distinct German “r” is guttural, using the very back of your tongue. The German ö is pronounced by forming an “o” with your lips but saying a hard “ā” sound, as in “ate”. The “er” is said like “air” but very soft on the “r”, saying it in a hoity-toity kind of way, like you’re trying to be fancy. The “o” in topf isn’t a soft vowel like the American pronunciation of “top”, rather it’s a hard vowel as in “bowl”. Thank you for the great video comparing these two baking vessels! I really love my Finnish version of the Römertopf!
@416LV
@416LV 7 ай бұрын
Its not that serious
@ronson-natsarim
@ronson-natsarim 7 ай бұрын
@@416LV Relative anything significantly more serious, I'll agree. 😌
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