Which one does it better? Römertopf vs Dutch Oven Battle.

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Recipe: adventuresineverydaycooking.co... What a fantastic adventure we have today! I've wondered what the difference is, now I can tell you! Which one does it better? This is the Römertopf vs Dutch Oven battle! Thank you Rico46209 for asking the difference between how the Romertopf performs verses the Dutch Oven.
White Artisan Sandwich Bread
(Makes 2)
Ingredients:
5 cups All Purpose Flour (540g)
1 Tablespoon of sugar or honey
2 ¼ teaspoons instant yeast
2 ½ teaspoons salt (15g)
1 ⅔ cups warm water (380g)
Directions:
Add all your dry ingredients to the bowl of your stand mixer fitted with the dough hook.
Start mixer on low and mix until thoroughly combined.
Turn the mixer to medium and add your warm 110F water into the center of your mixer a little at a time watching for full incorporation before moving on. Once all the liquid has been mixed in, increase the spread of the mixer to medium-high and knead for 5-7 minutes or until the dough pulls into a soft elastic ball. Place the dough ball in a well oiled bowl and cover and let rise in a warm area for 2 hours.
Pour dough onto the counter and divide it in half. Spread the edges of your dough out as far as you can pull and stretch without tearing, then roll the dough up starting with the short side. Pinch the ends to remove any “belly buttons”.
Place in a well floured bannaton or place directly in a well oiled loaf tin. Cover with plastic wrap and allow the dough to rise one last time for About an hour.
Bake at 450F in a covered Dutch oven for 40 minutes, then remove the cover and bake an additional 15-20 minutes or until golden brown to your liking.
#whitebreadrecipe #artisanbread #dutchoven
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Edited by Kevin Bloomquist - Editing@Bloomquist.com

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29 май 2023

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Комментарии : 89

@HexMedusa 8 месяцев назад

Hi great video! There is 2 simple reasons why you want/need to soak you clay pot in water and put it into a cold oven. First on the cold oven: Clay and other ceramic objects are very bad at dealing with sudden and extreme temperature shifts, meaning the outside will heat up very quickly while the inside is still at a much lower temperature. That can cause the vessel to break. So cold oven it needs to be. Why soak the pot: Unglazed clay is a very porous material so it will absorb a lot of water. Water is a much better heat conductor then clay so it will transport the heat faster into the pot (less breaking). Another upside is that you often want to have some water in the oven anyway (the bread will get a crispier crust). When using clay you don't need to put extra water into the oven since, the absorbed water in the pot will evaporate. I hope that explains it a bit better.

@AdventuresinEverydayCooking 6 месяцев назад

Thank you for this comment! I've pinned it to the top so others will see this valuable information!

@Bronte-on6tm 2 месяца назад

Great information! Thank you!

@CarsonMichelleYoung 7 часов назад

Do you soak in cold, warm, or hot water?

@HexMedusa 2 часа назад

@@CarsonMichelleYoung It is very unlikely but for the sake of your clay pot I would not use hot (boiling) water since the sudden temperature shift might damage your pot (giving it hairline fractures). Cold or room temperature water is fine for soaking. :)

@user-xb4sw2fq2h 4 месяца назад

Great video. I use an unglazed Romertopf and also a cast iron Dutch oven. I do not pre-heat the cast iron Dutch oven (also no ice cubes). My sourdough bread bakes fine. I don’t have to tediously handle a heavy 450° F burn hazard. Been there, done that… I also use a Romertopf. I got it from my mother who received it as a gift 50+ years ago. I use the clay pot to bake an oval loaf; I use the cast iron pot to bake a round loaf. Other than the shape, the results are about the same. My family and friends love the bread.

@nancyanderson6404 4 месяца назад

Thank you thank you. I just found my old clay Cooker in my big pantry. I will use this. But I did notice you said you planned on baking the Dutch oven loaf 30 min and then 10 or maybe you said 15 min unlidded. But then you said they we're both baked 40 min and then a 15 min unlidded. That extra 10- 15 min in the super hot Dutch oven could have caused that extra dark crust bottom. Love you. Glad I found my pot. I used to use it and had fantastic bread. I'm 82 and still baking for friends. ❤️

@hanslinds 5 месяцев назад

I was given my mom's Römertopf, which was their wedding gift in 1972.... (oh how times change 😂). It is not glazed on the inside though. I dare not use it, because of the sentimental value, so it sits on display in our kitchen ❤

@cindyjarvis-yarntwister 5 месяцев назад

I have an old King Arthur, clay long loaf pan with a handle on the top. Don’t think I have the instructions anymore… It was a gift from my husband… I have never used it… I like the idea of not heating the pan in the oven, like you do with cast iron. You have inspired me to use my clay!🥖

@sherryneufeld2232 2 месяца назад

Love my Romertopf ovens. I have several. Some glazed in the base; older ones not glazed.

@AdventuresinEverydayCooking Месяц назад

Do you find (with the unglazed ones) that your food sticks?

@duckiegirl58 8 месяцев назад

I have a 50 year old Romertopf and the inside of the bottom isn't glazed and it has 3 ribs along the base! Interesting the design change!

@Katydidit 7 месяцев назад

My Romertopf 13 is also unglazed... I wonder when they began glazing them!.?

@sarahdunfield2489 7 месяцев назад

I have one of the older ones also. Got it at a thrift store.

@Janis.7- 4 месяца назад

@@sarahdunfield2489how much did you pay ?

@Taai02 10 месяцев назад

Thankyou for this comparison!

@garyjenkinson5151 11 дней назад

Hi thanks for your help just ordered the romertopf to give a to see the difference my kids love homemade bread Gary

@cliffcox7643 3 месяца назад

Would a silicone baking mat eliminate the burned bottom?

@GG-qg2iu 2 месяца назад

I don't have a silicone mat but I've seen videos with people that do and it doesn't seem to eliminate it at all. The only thing that eliminates it is putting the Dutch oven on a cookie sheet. I think you have to experiment because it might not get crunchy enough. I don't know. I've seen people put it on the rack below, and another woman puts a pan of water underneath the dutch oven. The steam from the water won't affect the bread itself but just keeps the bottom of the pot from getting too hot. It's really a matter of trial and error and how your oven works!. Lately I have been using my mother's speckled turkey roasting pan that everyone seems to have from the '70s. I put foil in the bottom of it and then my parchment it worked out great. So far, but I'm still experimenting!

@cliffcox7643 2 месяца назад

@GG-qg2iu ohh, I'm Beginning to see that. It's not just clear cut recipes and instructions that gets success. You have to do not only follow those instructions to a T, but observe your process and change along the way. And learn along the way because there are many things that are NOT in the books or videos. And you have to get all that information put together a piece at a time.

@GG-qg2iu 2 месяца назад

@@cliffcox7643 yep, you have to keep experimenting and strengthening your starter. I found that was key. Some really good advice I got was to discard down to 10 g and then put in 80 g each of flour and water. And that will give you a real strong starter that helped me so much. And then just finding a recipe and a technique that works. Although today I'm trying a new recipe with buckwheat added!

@cliffcox7643 2 месяца назад

@GG-qg2iu thank you. I see so many recipes on how to make starter, no one said how to strength it. So when you use this stringer starter, you use that ratio in the recipe?;.....the 1:8:8 starter?

@GG-qg2iu 2 месяца назад

I'm not sure I understand your question... I do strengthen my starter regularly, when I feed it .When I was establishing it it was a 111 ratio. To strengthen it, I switchef it up. Usually I go with a 1:2:2 or 1:3:3. But I know you can simply just use scrapings in the bottom of the jar which is probably 10 g. So you can throw in 80 g of flour and 80 g of water and bam. You have a really strong starter! I just chuck everything into a discard jar, I keep it as extra in case something happened to my starter, but I also love discard recipes But you're right, nobody talks about strengthening it and I thought I was supposed to do 111 forever it's absolutely not the case! You can probably Google strengthening your starter, but I know it gets acidic and weak rather quickly.

@mariedubs5810 8 месяцев назад

Thanks! Very helpful!

@AdventuresinEverydayCooking 6 месяцев назад

Glad it helped!

@kathymaree5871 Месяц назад

Excellent content very helpful

@maxcontax 4 месяца назад

My bread is made in a seasoned 4.5 litre Lodge cast iron dutch oven. Never ever has the bottom been scorched. I suggest it is too close to your bottom oven element. Both my Romertopf bakers cracked and ended up in the bin. My cast iron DO’s are 25 years in use. The bread is quite fine.

@JLMISR 7 месяцев назад

I really enjoyed your show, thank you!! I just bought a clay romertopf from a thrift shop and looked around RU-vid to find out how to use it, and you gave me a lot of good info!!!! ❤❤

@AdventuresinEverydayCooking 6 месяцев назад

So glad you found us! :) I love my Romertopf! :)

@LydiaDeHep 8 месяцев назад

Rice flour for dusting is better 🌸

@AdventuresinEverydayCooking 6 месяцев назад

I've tried to do the rice flour thing and I just can't get it to stick and stay! LOL

@georginapederson6828 Месяц назад

50 years ago I had a romertoff just like that. My brother borrowed it and broke it. The replacement was not glazed, but nad ridges in the bottom.

@AdventuresinEverydayCooking Месяц назад

Ohhh nooo! Might it be time to get another in your life? I now own 6 of them (in various sizes). I think I have a problem ;)

@kathsetto9724 Год назад

I love your videos. I would love to see a video or know your thoughts on whether you can use a stand mixer to make meatballs? if the meatball consistency would still be as good as it is when you incorporate everything using your hands.

@AdventuresinEverydayCooking Год назад

Ohhhhh that is a good one! I'll write that down!

@kimmieb2u 7 месяцев назад

TIL: one way to stop over browning of bottom of dutch oven loaf is to remove loaf from dutch oven when in the final bake stage and put directly on the oven rack. You might try it. Im going to.

@AdventuresinEverydayCooking 6 месяцев назад

Great idea.

@1oldtexan922 4 месяца назад

I have been using a cast iron trivott inside inside my dutch oven. It holds the bread off of the bottom and creates a nice place to put ice cubes for steam

@delphine88313 6 месяцев назад

I was checking youtube about the Romertope because I just purchased one for 15 dollars at the flea market. It doesn't have the glaze look inside .It's all clay but I didn't get mine for bread but to bake meats in it.Thanks

@seasons1974 6 месяцев назад

Always soak your top and bottom and water first before you cook. The clay pot will make the best roast you ever tasted in your life.

@delphine88313 6 месяцев назад

@seasons1974 😊 The instructions was in the box so I was able to follow them.I just wanted to know what could be cooked in it besides whole chicken.

@AdventuresinEverydayCooking 6 месяцев назад

What a deal!!! Enjoy your clay baker!!

@jayrobinson485 8 месяцев назад

to help stop the bottom burn on the dutch oven use two or three sheets of parchment paper underneath the dough.

@AdventuresinEverydayCooking 6 месяцев назад

Thanks for the tip!

@philiphurban9498 3 месяца назад

I never knew how to use my romertopf and I made some condensed milk bread in it and it came out great without the top and I didn’t soak it. I will be trying my bread in it tomorrow and I will be soaking it. It looks delicious

@arlenemurphy804 3 месяца назад

I’ve put sourdough in a Dutch oven preheated and never got a burnt bottom. I also tried a cold oven with the cast iron. I found I had to cook it longer to get the color I wanted… I was happy with both .

@MissRnH Год назад

Thank you so much, for you incredibly informative video! I now know that I've been doning several minor things wrong, that ultimately resulted in one failed loaf after another. The Römertopf intrigues me, but I'm gonna try your method with my Dutch oven, before running to Amazon. I read somewhere that if you place a baking sheet on the rack under the Dutch oven, it helps insulate the bottom and protect from burning. But I imagine it might add to the cooking time. I'll report back. 😊 Update: It took me 31 years to finally bake a perfect loaf of bread, for the first time in my life! I kid you not, I "ugly cried" while chewing and exclaiming "Oh my God it's perfeeeect!" Between my husband and I, we consumed both loaves in less than 24hrs. I don't know where I got the idea, but I poured a generous layer of cornmeal at the bottom of my Dutch oven, then put in my bread on the parchment and ice cubes. The bottom did not darken at all!!! Thanks again, and I'm most certainly going to find you on Facebook.❤

@AdventuresinEverydayCooking Год назад

Oh oh oh!!! I am going to try that!! Let me know what you discover! :) Also, I just purchased a Eurita Clay Baker that is round... girl, this is a game changer. It helped shape the bread sooo perfectly and the crust is EXACTLY what I want. Find me over on FB I'm going to post a picture soon ;) And another adventure will be had! I'm on a mission! I'll also try the baking sheet tip. Thank you!

@constantin1959 8 месяцев назад

Thank you for your interesting video! How long did you bake the bread in the clay top for?

@AdventuresinEverydayCooking 6 месяцев назад

I do 30-40 minutes with the top on, then 20 minutes with it off.

@melortahir1 3 месяца назад

Hi! I love to bake sourdough breads. My lodge dutch oven is rather heavy and currently I am having a frozen shoulder issue😢. Would the rometoph be a better choice for me? Lighter and easier to handle

@judylanskey2934 5 месяцев назад

The solution to the too browned bottom, according to another video I watched, is to remove the bread from the Dutch oven, entirely, at the point where you would remove the lid for the final browning. So, you reduce the oven temp to 400 degrees and place the bread directly on the oven shelf for the final 15, and voila, no blackened bottom.

@elyseng7106 5 месяцев назад

What size is your clay baker?

@shanti34567 2 месяца назад

I have the same clay baker and I love it. But since I bake two loaves at a time, I use 2 unglazed Lodge cast iron Dutch ovens. To keep it from becoming too dark on the bottom, raise the oven rack one notch and place cornmeal on the bottom of the pan then place the bread still on the parchment paper on top of it. My oven also has a thick baking stone directly on the bottom of the oven. This, I was told, helps regulate the oven temperature Temperature. I don’t put ice cubes in the cast iron. My bread comes out with blisters and beautiful crust and crumb. But I bake at a slightly higher hydration than most. Usually around 80 percent. Loaves always contain white and rye flour and I substitute a quarter of the water with milk to soften the crumb a bit. I love your tuck and roll technique and will be adopting it. Thanks. I use the Clay baker for sweet loaves. They come out amazing.

@AdventuresinEverydayCooking Месяц назад

Thanks for all your comments Shanti!! I will have to try those other methods! I'm going to revisit clay baker/dutch oven after my surgery. I'll try some of your ideas!

@StagArmslower 27 дней назад

After taking the lid of the Duch oven i put cookie sheet underneath and never have burnt bottom

@VoicesofMusic 5 месяцев назад

Heat the lid separately :)

@garyhammond141 Месяц назад

Interesting test. What is the brand of Dutch Oven you were using.

@AdventuresinEverydayCooking Месяц назад

This was a Pampered Chef Dutch Oven. It's amazing and when put side by side with another dutch oven, it worked the same (I used to do all my bread in dutch ovens, two at a time in my oven).

@CarsonMichelleYoung 7 часов назад

I just purchased a used Romertoph but it's not glazed inside. Do I prepare everything the same or do I need to do anything different??

@rogerkock2456 4 месяца назад

What size Romertopf? What size Dutch Oven?

@angies2273 Год назад

So I’m wondering if I soaked my lid/bowl from pampered chef and used it with my baker to make a stoneware Dutch oven if it would have the same benefits as the römertopf, what do you think??

@AdventuresinEverydayCooking Год назад

I tried it... YES! Same results!!

@LydiaDeHep 8 месяцев назад

To avoid rust…..after removing your bread…clean with fabric towel only - no cold water on hot item (crack) - and return to the oven to ensure all moisture is gone - oven off - door closed. Even if just the lid if your bowl is enameled and you don’t soak that. Bread baking duration may not be enough time to remove all water if soaked for a long period - especially if it is newish and not coated with many layers - polymerization. Cast iron is a tough, versatile material that is exceptional at conducting hot, even heat, but it does require some maintenance. A new cast iron pot is raw natural metal and, just like our skin, it has pores. When you heat this material, the pores open and absorb the oils and fats from what you're cooking. If your pot is well polymerization - then it is as good as a enameled one but still take extra care to remove all moisture. Rust could start from the centre and work out to the surface over time. 🌸

@etm567 3 месяца назад

I always put a little water in my dutch oven.

@craigmccoy3675 3 месяца назад

I was told not to use a clay vessel over 325° ??

@ellenblack5376 7 месяцев назад

I use a four quart Lodge Dutch oven and love it. Your dutch oven maybe to thin at the bottom. My old Wagner is very thin and the bottom is thin making a dark crust. Solved by putting foil at the bottom. I also get a lot of blisters. No need to preheat the Lodge either. I have ordered a clay one to try from Breadtopia

@AdventuresinEverydayCooking 6 месяцев назад

I’ve used a couple Dutch ovens and I still really prefer the clay pot. I just recently got a Eurita clay pot/Dutch oven and I looove it.

@alicedyment4219 6 месяцев назад

My dutch oven has a very thick bottom the bread still burned.

@midnightstories3215 4 месяца назад

@@alicedyment4219 you just need to put aluminum foil on the rack below the Dutch oven

@erichst.8117 5 месяцев назад

How much degrees in the oven ?

@mycharieamor 5 месяцев назад

450°F

@hollylaw8272 4 месяца назад

I just like bread! LOL!

@IMACTED 3 месяца назад

No need for ice cubes in dutch oven

@davet3804 7 месяцев назад

I have pre heated the romertompf, then lowered bread into it many times .thus doing multiple loaves is not an issue .

@AdventuresinEverydayCooking 6 месяцев назад

So, I have sad news to share. I started doing this exact thing and I accidently cracked my glaze on the inside. It still works great, but my glass glaze is rot.

@davet3804 6 месяцев назад

I’m so sorry to hear that ..thanks for the advice..I will think about what I do now , I wouldn’t like to damage the glaze 🤔

@charlescresap4451 7 месяцев назад

4 1 pound sourdough bread loaves. Eight dog water bowls from Dollar Tree, $1.25 each. Not fragile, won't break or crack. Don't need to be preheated - fridge to hot oven.

@AdventuresinEverydayCooking 6 месяцев назад

Ooooooh, that might be worth a test! Lol

@itsnmynature4882 2 месяца назад

Stainless or ceramic dog bowls?

@charlescresap4451 2 месяца назад

Romertopf ceramic bread cooker on Amazon $89.00. Dutch oven $40 -$100+. Le Creuset or Challenger $299.00. 2 Dollar Tree 8" stainless steel dog water bowls, pan one for resting, proofing, baking. Pan 2 baking cover. $2.50 total. I gave 4 Dollar Tree bowls and a San Francisco sourdough start to each student in my class "Simple Sourdough" - 2 loaf recipe.

@itsnmynature4882 2 месяца назад

@@charlescresap4451 awesome hack! I’ll have to give it a try.

@ronson-natsarim 6 месяцев назад

You’re butchering the pronunciation of Römertopf..

@AdventuresinEverydayCooking 6 месяцев назад

Oops! I guess I need to brush up on my German! Wait... I don't know German! LOL How do you pronounce it? I'd actually really like to know!

@ronson-natsarim 6 месяцев назад

@@AdventuresinEverydayCooking I didn’t even think you would see my comment.. I apologize if I came across snarky! Römertopf means “Roman Pot”. First, the distinct German “r” is guttural, using the very back of your tongue. The German ö is pronounced by forming an “o” with your lips but saying a hard “ā” sound, as in “ate”. The “er” is said like “air” but very soft on the “r”, saying it in a hoity-toity kind of way, like you’re trying to be fancy. The “o” in topf isn’t a soft vowel like the American pronunciation of “top”, rather it’s a hard vowel as in “bowl”. Thank you for the great video comparing these two baking vessels! I really love my Finnish version of the Römertopf!