FOOD NEWS
What Makes The Römertopf Such A Bread-Baking Game Changer?
BY Javaria Akbar
Whether you're an experienced baker or a complete beginner, one piece of equipment could be a game-changer in your bread-making adventure — a Römertopf.
This brick-shaped German cookware is a cooking vessel made of fireproof clay, which soaks up moisture and releases it as steam during the cooking process.
The trapped steam encourages a high rise and creates a loaf with a thick, chewy crust that still has a moist interior, making a Römertopf ideal for baking bread.
To bake bread with a Römertopf, soak it in water for at least 15 minutes if it's not glazed. Then dry it and grease the surface before lining the base with greaseproof paper.
Ensure the paper comes up high enough so you can use it as a handle to easily remove your bread once it's baked. Place your dough onto the pot and put the lid on top.
Place the Römertop in a cold oven, turn up the temperature, and allow your bread to bake. You can also put it in a cold oven without the dough, heat it up, and then add the dough.