Sorry to be posting in such quick succession, but I wanted to give my fellow Aussie bakers a headsup on these clay loaf pans while they’re on sale.
They normally retail for $45, but at the moment, Peters of Kensington have them reduced to $9 each. They’re beautifully made (as you know, I’m a bit besotted with clay cookware) and wash up perfectly in the dishwasher, but they can’t go into a preheated oven.
Conventional wisdom dictates that to achieve a really good rise in a loaf of bread, the dough needs to go into a hot oven. The shock of the intense heat causes the yeast to burst into action one last time before dying, in a process known as “oven spring”. This is certainly important in traditional sourdough loaves such as ciabattas, where a holey crumb and crunchy crust are highly prized.
But there is an alternate school of thought that great, albeit different, loaves can be produced by putting the dough into a cold oven, and allowing it to heat up as the oven does. This is how my friend Linda bakes her bread, using the same sourdough starter as mine.
I thought it was worth $9 to test this out!
The Römertopf loaf pan is a different kettle of fish yet again. The enclosed instructions recommend placing the dough into the loaf pan for its second rise (I sprayed the interior lightly with oil first). The pan is then placed into warm water for twenty minutes (I sat mine in a sinkful of 40C tap water for half an hour). The clay absorbs water and in theory, returns it as steam once it begins to heat up in the oven.
I have to confess – I was dubious. So much so that I didn’t fuss with shaping – I just rolled up the proved dough and plonked it in. The dough took up two-thirds of the pan to start with; by the time it was out of the warm water, it had risen to the rim.
The wet pan went into a cold oven, and the heat was turned up to 210C with fan. I watched in surprise as the dough rose..and rose…
So what’s the verdict?
Not the prettiest loaf I’ve ever baked, according to my husband, but it is proof of concept…
The finished bread has a fine, tender crumb that is neither dense nor stodgy (I used this recipe). We made toasted sandwiches with it today…
Pete would like me to bake more bread in this manner – he believes it will save electricity. I’m unlikely to give up my hot preheated oven anytime soon, but it’s certainly nice to have a different technique up my sleeve!
PS. No scientific conclusion is valid unless it can be repeated, so I tried the pan out again today. I made more of an effort with shaping this time and was quite pleased with the result!
Follow up: Römertopf White Sourdough Loaf
Fig Jam and Lime Cordial 
Oh, i wish i had access to a baker for this price! Lucky you… ;-)
i had one but it broke during one of my moves, and I never replaced it, I’ve got a clay baker, glazed inside.
Your second loaf turned out really good, Celia! Persistence paid off!
Sally, this pan is glazed inside too. I learnt the hard way that the Romertopfs don’t cope well with thermal shock – the first time I tried baking bread in the clay baker, I heated it up in the oven, then dropped the dough into the pot and completely cracked the glazing. It was good to get instructions with this new loaf pan! :)
Beautiful bread- and the price is right!
I have a recipe for Cuban bread that is baked in a cold oven to start- it really doesn’t taste any different. I’d like one of these but not for regular price.
Do you mind sharing your Cuban bread recipe? I’ve tried a couple and they did not turn out like the Cuban bread I ate while growing up or that found in the bakeries and markets of Miami…
Heidi, I’d love to see your recipe! :)
Foodiesleuth, I’ve tried it before using this recipe, and the bread turned out very well (although I have no idea how authentic or otherwise it was):
http://www.kitchenwarfare.com/kitchen-warfares-cuban-bread-tampa-style/
Oh, how funny!….s/he mentions the Taste of Cuba site and a lot of the recipes in there were contributed by me or the members of my Cocina Cubana group in Yahoo… I have tried several of the recipes that were posted in the CC group for Cuban bread, but they still didn’t come out like I remember. Whenever I visit my sister in Miami I make sure to get my fill and eat Cuban bread everyday to make up for the months and years I miss eating it where I live.. I do prefer Cuban bread made with lard instead of the regular ‘pan de agua’.
I’ve seen those dishes before and they look splendid, but to be honest I had no idea they were for bread. And fascinating to read how to use them. Thank you !
Claire, we use our original Romertopf bakers about once a week – they just make life so much easier. Here’s some of our posts on them:
https://figjamandlimecordial.com/2009/08/01/romertopf/
https://figjamandlimecordial.com/2010/02/28/romertopf-bakers-revisited/
https://figjamandlimecordial.com/2010/03/01/romertopf-roast-lamb/
thanks :) A friend of mine uses his – particularly for party food, slow cooking seems perfect for these pretty dishes
in the old days my mum used to bake bread in terracota plant pots! How lucky to find those on sale! c
I remember doing that, Celi! It was quite the thing for a while… :)
I have a clay cooker I love and use at least once or twice a week…mine has the inside glazed. I have never tried it for bread. Great idea. Thanks!
Foodiesleuth, I use our clay bakers all the time too – I was really interested in the idea of soaking the loaf pan with the dough in it, thought that was really clever! :)
I’ll have to try that…thanks!
Whatever pan you use, you bake great bread. And that is a bargain for any sort of pan. I bet the toasted sandwiches were fabulous. xx
Thanks love! The toasted sambos were perfect for that wet day we had yesterday. Thankfully today is looking great! :)
I always wondered what people used these for. Look like it works…Thanks for sharing. And the bread looks good to me…
Thank you! It’s such a pretty thing – I’m going to see if I can use it for cakes as well..
When marriages end it’s never simple or easy. There are the kids, pets and “stuff” to sort out. When my marriage ended years ago, the only thing we argued about was the clay baking pan. I won. He still resents it and it’s been 25 years. :)
Off to Peters of Kensington for a backup.
Maureen, you crack me up. :) I’m glad you got to keep the clay pot!
Great bread Celia. Good price on the pan.
Thanks Barbara! I was very pleased with it.. :)
Wow it worked?!! How interesting. You have to do a same dough side by side comparison for me now – so we can really compare crumb, crust, etc. now I am tempted to buy one as well!
Amazing, eh? The finished bread is less “elastic” than my other loaves, which perhaps makes it a bit better for sandwiches..
Very interesting Celia…I would not have dreamt of putting bread into a cold oven…proof that there is always new things to learn and different ways to do things. Your bread looks great.
Jane, I know! I’ve tried once before and ended up with a house brick, so I was pleasantly surprised that this worked so well. Yesterday I put the loaf AND a Romertopf curry into a cold oven at the same time and felt quite good about my energy economy.. :)
Oh, I’d never come across this idea – to put the dough into an unheated oven. Intrigued!!!
That’s why I had to do it a second time, Kavey, just to prove it wasn’t a fluke the first time! :)
Hmm, I’ve never tried a clay baker before (now I’ll want to buy one!) and this does look like a really interesting way to bake a loaf. I’m intrigued and may just have to try this – your loaf of bread looks delicious!
See, I knew you guys would all like this. It’s just so clever and different! Wish I could send you a pan, C, but they’re heavy…
That sure is a bargain. Your 2nd loaf is perfect.
Norma, thank you! I love a bargain! :)
Celia, your posts are a continual source of retail temptation. I love the idea of soaking the pan with the dough in it. Just of to do a spot of shopping right now!
Sorry A, but this was too good a deal not to pass on! :) I loved the idea of soaking the dough filled pan too – and it worked really well!
What a steal!!!! i only wish I could get there this weekend to pick one up :(
Erin, I never, ever walk into the store if I can help it, even though I’m in Sydney. I order everything from them online – much easier on my nerves.. :)
Here’s the link to the pans:
http://www.petersofkensington.com.au/Public/Romertopf-Pane-Loaf-Dish.aspx
Well you certainly convinced me Celia! They look just beautiful, and It seems such a lovely ‘slowfood’ type of cooking somehow. Great bargain indeed!
Becca, I thought so! And I agree, there is something very comforting about the whole process! :)
How awesome. I had a big Romertopf, but in my stupidity left it behind when I left my ex… along with numerous other kitchen items that I thought I wouldn’t have space for. Gah! Now I am running out of space again, otherwise I would invest in one of these. Thanks for sharing the news and your recipe xox
Lizzy, space is a big issue, isn’t it? My Pete keeps rolling his eyes.. ;-)
And mine is constantly complaining! LOL, in a nice way!
OK. I’m in for the experiment. To make it valid I shall go for the same kind of recipe, though being in my tiny country town, I shall have to make do with the local health food shop’s fine semolina, and just extra baker’s flour in place of the Italian 00 flour, and I’m not sure what my starter hydration is, but it’s probably the same as yours since I follow your recipe for feeding it. (Hmm, for someone who is into the whole concept of scientifically valid experiments, I’m not much good at it am I!) But, I agree with Pete, saving electricity is worth it and the pan looks fascinating. I’m really eager to see how it goes with my heavy breads, and with the steam principle, how it works with rye bread too.
Linda, there’s a pan in the mail to you already.. :)
Ahhh.. to fly over the ocean to purchase one of these for only $9??!! Unbelievable… I have cooked in clay but never heard of baking bread in one. I imagine that hot steam would really do something to the yeast. And the cold oven would allow the yeast to rise as though it were on the counter?? I thought your first loaf quite pretty.. something I would make, lol, then saw your “professionally” rolled second loaf.. I’ve got some practicing to do:) xo Smidge
Smidge, thank you, but I still wasn’t 100% happy with the second loaf! It takes a little getting used to if I’m operating without the usual hot oven! :)
I do not need another bread pan, I do not need another bread pan, but I don’t have one of these! Another beautiful loaf, Celia.
I know, I know, I know. :) I still haven’t figured out where this one is going to live.. :) Thanks Liz!
First, Super love! I want it!
Second, how do you organize your kitchen? I have no more room for anything unless I get rid of something. In some mythical fantasy world, I’ll have rooms to keep dishes and cookware in, plus drawers full of gadgets . In my real life we have a galley kitchen that is supremely functional, (but could fit on a boat) I broke a cup today trying to close a cupboard.
I have lots of storage, Maz, Pete designed the kitchen especially for me. Having said that, it is getting full and we’re running out of “things we don’t use” to get rid of!
You’ll have to do a post on that. I cast a stern eye on anything that is not a multi-tasker. My mother-in-law is an amazing cook and keeps giving us little gadgets, stuffed pepper roasters and beer can chicken racks. Now that our summer is here, I feel a purge coming on.
I know it’s hard to believe from this blog, but I actually am quite strict about gadgets. The mini pie maker is gone. The electric steamer has been retired, and the dehydrator returned to my friend Joyce. :)
Love a good bready experiment. Nine dollars is a bargain indeed.
I’ve only tried the bread into a cold oven the once and actually can’t remember my verdict on it… should have blogged it ;-)
I haven’t had much luck with it before, Brydie, which is why I was so sceptical about it working this time!
Celia,
how long you bake them in the oven for?
This is new to me and I’m keen to try.
Diana, I gave the first loaf an hour and the second one an hour and ten minutes. I think next time I might take the loaf out of the pan after the first 45 minutes or so and let it finish cooking on the oven rack, to brown up the sides a bit more. Something different, isn’t it? :)
it is very different but I think it’s great :D
I’m a bit concern having my oven blasting on high temp for half an hour or so just to preheat. oh my electricity bill.
Save energy and still can produce great bread, WIN WIN!!
I’ve learned something new today :) did you bake the bread for the same amount of time?
Tandy, I gave the first one a full hour, and the second one an extra ten minutes on top of that. It was hard to gauge the time actually, as I’m used to working from the oven being hot already. I think the time will depend on individual ovens a bit with this method…
Damn! You know PoK is just down the road from me. But I have no room-what to do what to do?
I know PoK is a little too close.. ;-) I wonder if I can use the pan for cakes as well? Hmm…
Beautiful rise and crumb. Now Googling for this pan/tin/whatever you call it!
Sally, here’s the Romertopf website – some great videos on it! :)
http://www.roemertopf.de/english/roemertopf_klassik/pane.htm
I used to cook roast chicken and meats with a Romertopf for many years.
I was intrigued by the banana roaster on their website……..
Elaine, I saw that! Since I can’t stand bananas, I couldn’t figure out why anyone would want to roast one! ;-)
Seems successful, from this angle.
Thanks Cosmo! It’s clever and feels wholesome and cost $9. Tick, tick, tick. :)
It makes such a great loaf! It’s also beautiful. I tried to buy one, but they don’t delivery to Wales, I don’t think… shame. I want.
Aah Nick, now they do deliver to New South Wales, but not the original, I suspect.. ;-)
It is available through Amazon UK, but for a whole lot more money!
Amazon UK
Thank you so much Celia! I just read about these some time back (in Lepard? somewhere) and thought I’d look into getting some. Thanks to your info I have three on the way to me for just $9 in postage, it would cost me more than that to drive up and back to Kenso. Thanks!
I’m SO glad you got some, Rose! Stuff sells out very quickly when Peters of Kensington goes on sale, which is why I had to get the post up posthaste! :)
Extraordinary! I can’t get over how much both loaves have risen.
Hard to believe, isn’t it Chris? I was really surprised too!
Looks like a lovely loaf pan Celia. My mother always bakes in clay, but she has an aga which is permanently on, so the bread always goes in to a hot oven. Sounds really interesting. I might try my sourdough in a cold oven and see what happens.
Choc, I think clay cookware varies quite a lot – I know the Emile Henry Flame range is very thermal shock resistant. The Romertopfs can take very high temps, but they need to be brought up to them gradually…
Very interesting! I’ve got to try the cold oven thing – would solve all kinds of problems for me. When do you slash? Let me guess – after the bread has partially risen/baked. Yes?
My Romertopf is the chicken baker – wonder how a chicken shaped loaf would turn out?
Doc, I slashed just before it went into the oven, which is when I always slash. I love baking meat in our Romertopf – we’ve tried just about every sort except turkey! :)
And if it ever cracks, you can use it as a planter! Very cool.
I’m not sure I could get holes into the bottom of it without shattering it to bits.. ;-)
Incredible! I am also a fan of clay cookware – and $9 needs a better name than ‘bargain’ (super bargain?). Thanks for the heads up! I have been wanting to try making my own bread for a few months now.
Christie, aren’t the PoK sales amazing? You’re right though – this one should be called a super bargain.. :)
I have ordered one – thanks for a fantastic and inspiring blog!!!
Oh I’m so happy that everyone who wanted one got one before they ran out! :) Thanks for stopping by, Penny!
Thank you – I just bought one for my sourdough baking husband. They sound interesting and a bargain.
Cool! Hope he has fun with it, Nic! :)
This such a gorgeous loaf!! And a really wonderful lesson in different bread baking methods. So thank you!
Thanks for stopping by, Alana! It was a really fun loaf to mess around with! :)
Romertopf arrived today…dubious as I did not have a sour dough starter but decided to try my New York Deli rye bread in it and wow, what a loaf – best ever crust and such fine, moist texture. Thanks Celia for the post – may become another clay pot convert, more on-line shopping ahead??!!
Penny, I am SO happy to hear that! I’ve only tried white loaves in it so far, but I’ll have to experiment further. Thanks for letting me know! I should warn you though, clay cooking can get quite addictive.. ;-)
And since I’m such a clay pot evangelist, here are some of my earlier posts:
https://figjamandlimecordial.com/2010/02/28/romertopf-bakers-revisited/
https://figjamandlimecordial.com/2011/07/29/emile-henry/
I really want one of these! I’ve been reading the posts, “watching” you bake with them: Looks amazing!
~S.
Sorcha, thank you, and I hope you get one! They really do work well – I’ve just pulled two more loaves out of the oven this morning!