Bread Baking in a Clay Pot (Römertopf)
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In her Intuitive Kitchen, Madeleine shows us how to bake a loaf of bread using a traditional European clay pot (in Switzerland, …
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Perfect solution with dough hook, but the key difference and advantage of Roemmertopf is that the lid and, if not glazed, the base, are presoaked in water for 20 minutes or so with Roemmertopf placed into cold oven. That gives the dough the steamed rise. More steamed than, let's say, in the cast iron pot.
Was looking for methods for baking in Roemmertopf without removing the lid (fuer faule Leuten), but learned something new here. Including the Roemmertopf word origination. Thanks!
I just love these videos! Thank you both for creating them. The Römertopf is beautiful and the bread dough and finished product both look gorgeous. I love Madeleine's intuition, skill and creativity! 🙂 I love hearing Will's commentary as well while he is filming. What a great couple! You two have created the best, vegan, peaceful, abundant life that I would like to emulate. I admire you both so much! ❤💚
Sorry guys the background music was a little to foreground for me. Yes I know it was one of Dr Will's compositions, however it was too distracting for me. Either lower the volume, after all it is background music or give Madeline a lapel mic (they are really inexpensive) – All the best..
Fresh homebaked bread is so good. Thank you for the video!
👏looks great! Love the clay pot!