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    You are in: Home / Community Forums / Breads & Baking / Crusty brick-oven breads......
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    Crusty brick-oven breads......

    Tue Aug 28, 2012 2:25 pm
    Forum Host
    without the oven....
    Got this from King Arthur flour in my email today Crusty brick-oven breads - without the brick oven!.

    Does anyone own either of these clay bread bakers? Do they work? Are they worth the price?
    Donna M.
    Tue Aug 28, 2012 3:14 pm
    Forum Host
    Yes, they work quite well. You can also just substitute a heavy weight dutch oven and get similar results if you don't want to invest in the pricey stoneware. The only drawback to the dutch oven would be that you can't make an oblong shaped loaf.
    Tue Aug 28, 2012 3:23 pm
    Forum Host
    I remember someone approximating the cloche type by using a pizza stone for the base and a big flower pot for the cover. The beauty with the flower pot was that she could fashion something using a steel eye (as in hook and eye - a big one, of course - cannot remember the exact name) to thread through the hole and to use to lift the top on and off. The nice ones KA is showing are not so easy to manipulate when they are hot - and they retain the heat really well - why they work.

    Baking your loaves on a pizza stone alone will give you many of the same benefits. Or, as Donna says, using a Dutch oven that you preheat in the oven will also do it.
    Red Apple Guy
    Tue Aug 28, 2012 4:20 pm
    Forum Host
    I have such a flower pot. I have also used other types of covers (stainless bowls, foil containers, etc) with good success.

    Sun Sep 02, 2012 9:10 am Groupie
    I have several clay bakers, and they do a fantastic job of producing marvelous loaves. You can actually use any covered pot to hold the steam in for most of the baking process.

    Here is my oblong cloche. Because I use my clay bakers exclusively for no-knead breads with very slack dough, I use parchment paper to cradle the dough into the cloche. I actually put together a tutorial on this on my website, and you can also see a couple of my "closed pots."

    Here you see the oblong and an oval covered baker I picked up in a thrift store.

    You can also use your Corningware with the glass lid to bake bread in.

    Here are three different covered vessels that I use when I make several loaves at a time. The blue pot is enameled cast iron.

    Sun Sep 02, 2012 10:43 am
    Forum Host
    That parchment sling is a useful trick. I read about it in Cook's Illustrated and use it with the Dutch oven. No deflation as you can get from tipping the bread into the pot.
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