Studio : Breadtopia

Publisher : Breadtopia

Product Description
I have been baking loaves of bread in my faithful Romertopf clay baker for years. What I love most about it is the amazing thermal resilience of the clay; I can pre-heat it in the oven to 500 degrees and then plop dough directly into the base with no fear of it cracking. And while the Romertopf is a truly beautiful piece of cookware, its original purpose was not for baking bread. It was originally designed for baking casseroles and stews and the shape of the vessel has always been a little niggle for me as a bread baker. So, when I got the chance to design the perfect clay baker for Breadtopia, I already knew exactly what I wanted. We started with clay that has the exact same natural color and awesome thermal properties as the Romertopf but we made the vessel a bit wider for easier access to transferring the dough. Then, most importantly, where the Romertopf has a somewhat shallow angle to the sides of its base, we made ours with a much steeper angle. The result of this tweak is that there is a lot more room for the loaf to sit flat in the base and to rise into a more natural "country loaf" shape. Instead of the somewhat wedge-like sides and ends that you get from a loaf baked in the Romertopf, our new clay baker gives you a loaf shaped more like what you'd get in a traditional / professional bread oven where you bake on a flat stone. While the Breadtopia baker is a perfect choice for bread baking, you'll be hard pressed to find a better option for cooking stews, casseroles or even a whole succulent chicken. This may become one of your most versatile, appreciated and often used baking items.
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