New Oversize Large and Extra Large BreadPots, BreadBells and a BatardPot

I have had some requests for larger volume BreadPots. Here they are. 

Two BreadBells with blue glaze one bottom part. One has a decorative brush line. Both are the same size, about 9 cups volume. 50% larger than the regular BreadPots, which hold about 6 cups.

With this volume there is also a large regular shaped BreadPot, no glaze, here:

I also made one that is a hybrid BreadPot, deep dish, glazed blue, bell lid. It is about 2x the size of the  regular BreadPot. 

This image shows the size relationship between the new large and this extra large ones:

And a singular oval Batard Pot, special request. This one is sold.

Perfect timing for Special BreadPot

I have a few BreadPots for the next batch that are just right for inscribing. This week only, customize a BreadPot, regular recipe-in-lid price, in time for spring and summer wedding presents, for example.

Mother's day, Father's day. Choose one of my collection of quotes or your own. Click here for more. Pass it on.
http://www.breadpots.com/the-timing-is-perfect/

"If thou tasted a crust of bread thou tastest all the stars in all the heavens" Robert Browning

April BreadPots, freshly fired

Get Bakers Jobs, a site for professional bakers will be featuring the BreadPot this week.
Here are the BreadPots fresh from the kiln.
I fired 5 of them with combustibles in a saggar so they are mottled and marked with the fire.

no-knead, shaped bread, in the cloche

up until a few months ago, i was making bread with an involved 8-step process. good results, but sort of a pain too. i started experimenting with the no-knead, long-retarded bread formulas. below, you see photographic evidence of progress. 2 steps, no kneading, great crumb, great crust. the cloche, you will see below, continues to knock it out of the park.

full details and formulation coming soon. stay tuned.

Chestnut Corn

A full recipe this time, mixed and fermented in the baker.

2 1/2 cups all-purpose flour
1/4 cup coarse cornmeal
1/4 cup whole wheat
1/2 cup (approx) chopped cooked chestnuts
1/2 tsp yeast
1 1/4 tsp salt
1 3/4 cups water (approx)

First fermentation time: 22 hours
Second fermentation time: 1 3/4 hours
Baking notes: with lid 25 minutes, lid off, 15 minutes
could possibly have baked longer

The cornmeal and the chestnuts reacted to the long fermentation with a lot of flavor, the result had a very sourdough/playdough edge--a pretty wet crumb, from the wet dough, the texture wasn't as light as I'd hoped but the taste was enjoyable-good for cheese. As usual, the sides of the bread didn't brown as well as the top b/c they never see open oven. This one fitted well in the baker.

2/3 Formula Buckwheat No-Knead

I thought I'd try a slightly smaller recipe, 2/3 what Judy wrote on the lid of the baker, and instead of rye, I tried buckwheat. Buckwheat, unlike rye, has no gluten at all, and so breads made with buckwheat are often heavy and dense. I thought the very wet no-knead formula might help to counteract that.

Formula:
all-purpose flour - 1 and 3/4 cups
buckwheat flour - 1/4 cup
water - 1 and 1/4 cup
salt 3/4 tsp
yeast 3/4 tsp

First fermentation: 18 hours
Second fermentation: 2 hours

It wasn't the best bread ever, but it was pretty cute. And there was plenty of room in the pot.
I baked this one in the pot the whole time.

Rona got her pot

 I got this message on facebook today from Rona:
Hi Judy. I received the pot today and have the dough rising. Do I send you messages directly or do you want me to post on the blog? I am almost embarrassed to say that I wasn't sure if I should let the dough rise in the pot. Before I received it I was SURE that I was going to do the rising and the baking in it. Then, when I looked at the recipe you sent, I had second thoughts. However, I finally decided to rise in the pot; that just feels right. I love the look of the pot on my counter, knowing what's happening inside of it. I guess that I might(not sure) have to clean out the pot before the baking. Also, I decided to use the recipe inside of your lid...not the one in the NYT. Next time I might try that one. I will take pictures and keep you posted; just want to know about how you want us to use the blog. Bakers Gone Wild! Love it. Rona

Rona,
I don't mix or rise the dough in the baker, but go ahead and let us know how it goes. Definitely clean it before baking. Since you have to heat the pot in the oven to 500 before baking, if it is not clean it will burn the gunk on. I will also set you up to directly to post here soon. And, my mom says hello.