Deborah Thuman on mon 3 mar 08
I still want the bread cloche that King Arthur Bakers Catalog has - and
I'm still not going to buy what I can make. My teacher suggested I make
some small covered bread bakers to test out what clay works best. I
have a pair made from ^04, bisque fired, then I glazed the inside of
the bottom one and left the top unglazed. Both went into the glaze fire
kiln.
I made whole wheat sourdough. I put a glump of dough in each little
bread baker, put on the cover and allowed the dough to rise. The rest
of the bread dough went into one of my glazed loaf pans. When the dough
in the loaf pan was ready, I put all the loaf pan and the bread bakers
in the preheated oven. I was a little worried about putting ^04 into
the oven. Bread has to go into a preheated oven. So far, I've had great
luck with my ^10 loaf pans in a preheated oven. While the oven was
preheating, I put the bread bakers on top of the stove by the hot air
vent. I thought if they were warmer than room temperature, it might
make them less likely to break.
The little bitty loaves in the bread bakers rose twice as high as I
expected. Very nice texture and crust. Now, I have to make a loaf size
bread baker. I think I'm going to stick with ^6. The clay I have has
kyanite in it and that's supposed to do thermal magic. I'm not real
excited about having a ^04 bread baker crack and fall apart in the
oven. Waste of good bread dough.
Deb
http://debthumansblog.blogspot.com/
primalmommy on tue 4 mar 08
I have a slightly different approach to using the cloche...
While I have made platter-bottoms for my cloches and they work OK, they
are much more likely to crack than the tops -- and I like my baking
stone pretty well.
So I preheat two cloche-lids in the oven with the baking stone and the
whole works, and let my bread rise on cornmeal on a wooden peel/paddle,
with a towel over it... or if it's a really spongy loaf, in a round
floured basket.
When the oven and stone are really hot, I slide (or invert) my loaf onto
the stone, and clap the cloche over the top. I sometimes give it a
little spritz of water but the crust will be lovely either way, with the
bread's steam trapped in the cloche.
I'm making cloches this week and I seem to need them bigger and bigger,
as my loaf size is increasing. This is partly due to the kitchenaid's
bread hook (a joint saver like the pugmill) and partly because my family
polishes off a loaf of sourdough so fast I hardly get a slice.
Anyway keep us posted...
Yours
Kelly in Ohio
John Rodgers on tue 4 mar 08
Deb,
There's bread bakers(covered) .....and there's bread bakers.(tubular)
What I do....(tubular)
With cone 6 clay, make a 14-16 in cylinder or tube 3/8" thick, lay it on
it's side (pick one - if you can find a side on a cylinder) add four
feet, turn right side up, add handle, decorate, dry, bisque fire, glaze
fire, Voila ...... bread baker.
Spritz interior with PAM, insert loaf of unrisen yeast dough, allow to
rise, pop into 350 degree over for 30 min. or so (careful - every oven
is different) open the door and take your bread baker to the table with
your fresh loaf inside.
Place plate at one end, push the loaf at the other, and out pops the
most beautiful round loaf of bread ever, full crust out side all the way
around. Slice hot with bread knife, spread a little fresh butter,
drizzle a little honey, whatever. Delicious. If there is anyone around,
the loaf will last only a few minutes.
Mine are unusual, highly decorative, yet very functional.. I get a
really good price. But, I have discovered that most people never buy
these for themselves, but buy to give as a gift. The rationale is "I
won't spend that much money on myself - but - I cannot be seen as cheap
in gift giving - so I will pay the price!" I know that sounds weird, but
that is the psychology of the buying public here. So, for my area, I
must be about right on price points. At Christmas, one woman bought
$1500 worth of bread bakers and gave them all away.- didn't keep one
for herself.
Good luck,
John Rodgers
Chelsea, AL
Deborah Thuman wrote:
> I still want the bread cloche that King Arthur Bakers Catalog has - and
> I'm still not going to buy what I can make. My teacher suggested I make
> some small covered bread bakers to test out what clay works best. I
> have a pair made from ^04, bisque fired, then I glazed the inside of
> the bottom one and left the top unglazed. Both went into the glaze fire
> kiln.
>
> I made whole wheat sourdough. I put a glump of dough in each little
> bread baker, put on the cover and allowed the dough to rise. The rest
> of the bread dough went into one of my glazed loaf pans. When the dough
> in the loaf pan was ready, I put all the loaf pan and the bread bakers
> in the preheated oven. I was a little worried about putting ^04 into
> the oven. Bread has to go into a preheated oven. So far, I've had great
> luck with my ^10 loaf pans in a preheated oven. While the oven was
> preheating, I put the bread bakers on top of the stove by the hot air
> vent. I thought if they were warmer than room temperature, it might
> make them less likely to break.
>
> The little bitty loaves in the bread bakers rose twice as high as I
> expected. Very nice texture and crust. Now, I have to make a loaf size
> bread baker. I think I'm going to stick with ^6. The clay I have has
> kyanite in it and that's supposed to do thermal magic. I'm not real
> excited about having a ^04 bread baker crack and fall apart in the
> oven. Waste of good bread dough.
>
> Deb
> http://debthumansblog.blogspot.com/
>
> ______________________________________________________________________________
>
> Clayart members may send postings to: clayart@lsv.ceramics.org
>
> You may look at the archives for the list, post messages, change your
> subscription settings or unsubscribe/leave the list here:
> http://www.acers.org/cic/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots2@visi.com
>
>
John Rodgers on wed 5 mar 08
These are slab built.
Roll out a 1/2 thick slab and wrap it around a 15 inch long piece of PVC
pipe with a 4 inch inside diameter. Be sure to wrap news paper around
the PVC pipe first and tape the edges to ensure the cylinder will slid
off the pipe. Cut and fit the clay, then seal the edges.of the clay
together.
Though I put feet on them which will fit some ovens, I recommend sitting
them on a cookie sheet.
BTW, I put the feet on the seam side side so the seam is always down. Be
sure the inside of the tube is very smooth before glazing and the glaze
is smooth - a gloss glaze is recommended for ease of bread release purposes.
When I glaze these I wax the feet, then give them a full submersing dip,
paying especial attention to the quality of the glazing process to
ensure a good finish.
Regards,
John Rodgers
Chelsea, AL
Laurie Cowell wrote:
> John:
>
> Questions: What is the diameter of the cylinder you throw? Do the
> four feet not create a problem with placement on the oven rack?
>
> Laurie Cowell,
> Waterloo, Ontario, Canada
>
> At 08:25 PM 3/4/2008, you wrote:
>> Deb,
>>
>> There's bread bakers(covered) .....and there's bread bakers.(tubular)
>>
>> What I do....(tubular)
>>
>> With cone 6 clay, make a 14-16 in cylinder or tube 3/8" thick, lay it on
>> it's side (pick one - if you can find a side on a cylinder) add four
>> feet, turn right side up, add handle, decorate, dry, bisque fire, glaze
>> fire, Voila ...... bread baker.
>>
>> Spritz interior with PAM, insert loaf of unrisen yeast dough, allow to
>> rise, pop into 350 degree over for 30 min. or so (careful - every oven
>> is different) open the door and take your bread baker to the table with
>> your fresh loaf inside.
>>
>> Place plate at one end, push the loaf at the other, and out pops the
>> most beautiful round loaf of bread ever, full crust out side all the way
>> around. Slice hot with bread knife, spread a little fresh butter,
>> drizzle a little honey, whatever. Delicious. If there is anyone around,
>> the loaf will last only a few minutes.
>>
>> Mine are unusual, highly decorative, yet very functional.. I get a
>> really good price. But, I have discovered that most people never buy
>> these for themselves, but buy to give as a gift. The rationale is "I
>> won't spend that much money on myself - but - I cannot be seen as cheap
>> in gift giving - so I will pay the price!" I know that sounds weird, but
>> that is the psychology of the buying public here. So, for my area, I
>> must be about right on price points. At Christmas, one woman bought
>> $1500 worth of bread bakers and gave them all away.- didn't keep one
>> for herself.
>>
>> Good luck,
>>
>> John Rodgers
>> Chelsea, AL
>>
>>
>> Deborah Thuman wrote:
>>> I still want the bread cloche that King Arthur Bakers Catalog has - and
>>> I'm still not going to buy what I can make. My teacher suggested I make
>>> some small covered bread bakers to test out what clay works best. I
>>> have a pair made from ^04, bisque fired, then I glazed the inside of
>>> the bottom one and left the top unglazed. Both went into the glaze fire
>>> kiln.
>>>
>>> I made whole wheat sourdough. I put a glump of dough in each little
>>> bread baker, put on the cover and allowed the dough to rise. The rest
>>> of the bread dough went into one of my glazed loaf pans. When the dough
>>> in the loaf pan was ready, I put all the loaf pan and the bread bakers
>>> in the preheated oven. I was a little worried about putting ^04 into
>>> the oven. Bread has to go into a preheated oven. So far, I've had great
>>> luck with my ^10 loaf pans in a preheated oven. While the oven was
>>> preheating, I put the bread bakers on top of the stove by the hot air
>>> vent. I thought if they were warmer than room temperature, it might
>>> make them less likely to break.
>>>
>>> The little bitty loaves in the bread bakers rose twice as high as I
>>> expected. Very nice texture and crust. Now, I have to make a loaf size
>>> bread baker. I think I'm going to stick with ^6. The clay I have has
>>> kyanite in it and that's supposed to do thermal magic. I'm not real
>>> excited about having a ^04 bread baker crack and fall apart in the
>>> oven. Waste of good bread dough.
>>>
>>> Deb
>>> http://debthumansblog.blogspot.com/
>>>
>>> ______________________________________________________________________________
>>>
>>>
>>> Clayart members may send postings to: clayart@lsv.ceramics.org
>>>
>>> You may look at the archives for the list, post messages, change your
>>> subscription settings or unsubscribe/leave the list here:
>>> http://www.acers.org/cic/clayart/
>>>
>>> Moderator of the list is Mel Jacobson who may be reached at
>>> melpots2@visi.com
>>>
>>
>> ______________________________________________________________________________
>>
>> Clayart members may send postings to: clayart@lsv.ceramics.org
>>
>> You may look at the archives for the list, post messages, change your
>> subscription settings or unsubscribe/leave the list
>> here: http://www.acers.org/cic/clayart/
>>
>> Moderator of the list is Mel Jacobson who may be reached at
>> melpots2@visi.com
>>
>>
>> --
>> Internal Virus Database is out-of-date.
>> Checked by AVG Free Edition. Version: 7.5.516 / Virus Database:
>> 269.19.20/1262 - Release Date: 2/6/2008 9:13 AM
>
> ______________________________________________________________________________
>
> Clayart members may send postings to: clayart@lsv.ceramics.org
>
> You may look at the archives for the list, post messages, change your
> subscription settings or unsubscribe/leave the list here:
> http://www.acers.org/cic/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots2@visi.com
>
>
Veena Raghavan on wed 5 mar 08
Hi John,
Wish we could see a picture. They sound really intriguing. I would love to
make one for my son-in-law who bakes bread.
Veena
In a message dated 3/5/2008 1:57:04 AM Eastern Standard Time,
inua@CHARTER.NET writes:
>
> With cone 6 clay, make a 14-16 in cylinder or tube 3/8" thick, lay it on
> it's side (pick one - if you can find a side on a cylinder) add four
> feet, turn right side up, add handle, decorate, dry, bisque fire, glaze
> fire, Voila ...... bread baker.
VeenaRaghavan@cs.com
Laurie Cowell on wed 5 mar 08
Kelly:
What type of clay do you use - earthenware, stoneware or
porcelain? Do you fire to a bisque or vitrified temperature? What
finished size do you recommend - height and diameter?
Laurie,
Waterloo, Ontario, Canada
At 02:06 PM 3/4/2008, you wrote:
>I have a slightly different approach to using the cloche...
Laurie Cowell on wed 5 mar 08
John:
Questions: What is the diameter of the cylinder you throw? Do the
four feet not create a problem with placement on the oven rack?
Laurie Cowell,
Waterloo, Ontario, Canada
At 08:25 PM 3/4/2008, you wrote:
>Deb,
>
>There's bread bakers(covered) .....and there's bread bakers.(tubular)
>
>What I do....(tubular)
>
>With cone 6 clay, make a 14-16 in cylinder or tube 3/8" thick, lay it on
>it's side (pick one - if you can find a side on a cylinder) add four
>feet, turn right side up, add handle, decorate, dry, bisque fire, glaze
>fire, Voila ...... bread baker.
>
>Spritz interior with PAM, insert loaf of unrisen yeast dough, allow to
>rise, pop into 350 degree over for 30 min. or so (careful - every oven
>is different) open the door and take your bread baker to the table with
>your fresh loaf inside.
>
>Place plate at one end, push the loaf at the other, and out pops the
>most beautiful round loaf of bread ever, full crust out side all the way
>around. Slice hot with bread knife, spread a little fresh butter,
>drizzle a little honey, whatever. Delicious. If there is anyone around,
>the loaf will last only a few minutes.
>
>Mine are unusual, highly decorative, yet very functional.. I get a
>really good price. But, I have discovered that most people never buy
>these for themselves, but buy to give as a gift. The rationale is "I
>won't spend that much money on myself - but - I cannot be seen as cheap
>in gift giving - so I will pay the price!" I know that sounds weird, but
>that is the psychology of the buying public here. So, for my area, I
>must be about right on price points. At Christmas, one woman bought
>$1500 worth of bread bakers and gave them all away.- didn't keep one
>for herself.
>
>Good luck,
>
>John Rodgers
>Chelsea, AL
>
>
>Deborah Thuman wrote:
>>I still want the bread cloche that King Arthur Bakers Catalog has - and
>>I'm still not going to buy what I can make. My teacher suggested I make
>>some small covered bread bakers to test out what clay works best. I
>>have a pair made from ^04, bisque fired, then I glazed the inside of
>>the bottom one and left the top unglazed. Both went into the glaze fire
>>kiln.
>>
>>I made whole wheat sourdough. I put a glump of dough in each little
>>bread baker, put on the cover and allowed the dough to rise. The rest
>>of the bread dough went into one of my glazed loaf pans. When the dough
>>in the loaf pan was ready, I put all the loaf pan and the bread bakers
>>in the preheated oven. I was a little worried about putting ^04 into
>>the oven. Bread has to go into a preheated oven. So far, I've had great
>>luck with my ^10 loaf pans in a preheated oven. While the oven was
>>preheating, I put the bread bakers on top of the stove by the hot air
>>vent. I thought if they were warmer than room temperature, it might
>>make them less likely to break.
>>
>>The little bitty loaves in the bread bakers rose twice as high as I
>>expected. Very nice texture and crust. Now, I have to make a loaf size
>>bread baker. I think I'm going to stick with ^6. The clay I have has
>>kyanite in it and that's supposed to do thermal magic. I'm not real
>>excited about having a ^04 bread baker crack and fall apart in the
>>oven. Waste of good bread dough.
>>
>>Deb
>>http://debthumansblog.blogspot.com/
>>
>>______________________________________________________________________________
>>
>>Clayart members may send postings to: clayart@lsv.ceramics.org
>>
>>You may look at the archives for the list, post messages, change your
>>subscription settings or unsubscribe/leave the list here:
>>http://www.acers.org/cic/clayart/
>>
>>Moderator of the list is Mel Jacobson who may be reached at
>>melpots2@visi.com
>>
>
>______________________________________________________________________________
>Clayart members may send postings to: clayart@lsv.ceramics.org
>
>You may look at the archives for the list, post messages, change your
>subscription settings or unsubscribe/leave the list
>here: http://www.acers.org/cic/clayart/
>
>Moderator of the list is Mel Jacobson who may be reached at melpots2@visi.com
>
>
>--
>Internal Virus Database is out-of-date.
>Checked by AVG Free Edition. Version: 7.5.516 / Virus Database:
>269.19.20/1262 - Release Date: 2/6/2008 9:13 AM
gsomdahl on thu 6 mar 08
John Rodgers wrote:
> These are slab built.
>
> Roll out a 1/2 thick slab and wrap it around a 15 inch long piece of PVC
> pipe with a 4 inch inside diameter. Be sure to wrap news paper around
> the PVC pipe first and tape the edges to ensure the cylinder will slid
> off the pipe. Cut and fit the clay, then seal the edges.of the clay
> together.
>
> Though I put feet on them which will fit some ovens, I recommend sitting
> them on a cookie sheet.
> ...
>
> John Rodgers
An idea I will have to try. Slit the tube down both sides, one notch on
one side and two on the other, and attach a handle to the top so the top
can lift off to get the bread out. Then either carve or sprig a design
on the inside of top half. The baked bread would then show this design
impressed in the crust on the top of the loaf.
Gene Somdahl
--
This is a post only account. Send replies to "gene" at my ".com" domain named "somdahl".
Ron Roy on sat 8 mar 08
Hi Deb,
Just pay attention to the inside glaze - it should be as close to crazing
as possible so as not to push the clay apart.
Avoid any sharp corners - leave the corners rounded to help spread any
stress out. Sharp corners concentrate stress.
You are right about Kyanite lowering expansion/contraction.
RR
>I still want the bread cloche that King Arthur Bakers Catalog has - and
>I'm still not going to buy what I can make. My teacher suggested I make
>some small covered bread bakers to test out what clay works best. I
>have a pair made from ^04, bisque fired, then I glazed the inside of
>the bottom one and left the top unglazed. Both went into the glaze fire
>kiln.
>
>I made whole wheat sourdough. I put a glump of dough in each little
>bread baker, put on the cover and allowed the dough to rise. The rest
>of the bread dough went into one of my glazed loaf pans. When the dough
>in the loaf pan was ready, I put all the loaf pan and the bread bakers
>in the preheated oven. I was a little worried about putting ^04 into
>the oven. Bread has to go into a preheated oven. So far, I've had great
>luck with my ^10 loaf pans in a preheated oven. While the oven was
>preheating, I put the bread bakers on top of the stove by the hot air
>vent. I thought if they were warmer than room temperature, it might
>make them less likely to break.
>
>The little bitty loaves in the bread bakers rose twice as high as I
>expected. Very nice texture and crust. Now, I have to make a loaf size
>bread baker. I think I'm going to stick with ^6. The clay I have has
>kyanite in it and that's supposed to do thermal magic. I'm not real
>excited about having a ^04 bread baker crack and fall apart in the
>oven. Waste of good bread dough.
>
>Deb
Ron Roy
RR#4
15084 Little Lake Road
Brighton, Ontario
Canada
K0K 1H0
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