Friday, May 28, 2010

Gaff's Bread Baker


As requested by Kari Hopkins and Anon, here is a photo of my clay bread baker. The ID is 10”, height is 7”, and it is only bisque fired. I based the design on Romertopf bakers and Indian tagines I have seen. Notice the wide lip on the bottom of the lid, this contains a gallery that fits over the base for a tight fit. I used water soluble Permatex valve grinding compound after the bisque firing to make this fit almost air tight. Enjoy!

7 comments:

Kari Weaver Hopkins said...

Thanks Gaff...Do you sell these? I've used a bread stone and had pretty mixed results. The bread tastes pretty good but looks terrible.

I was going to try to make it down to Joara, but a friend stopped by and threw off my whole schedule for the day. I hope it was a good show for you.

Sister Creek Potter said...

Love your bread baker! I'm currently working on the tagine version! But I'm now inspired to try my hand at a bread baker, too! Thanks, Gay

Gaff said...

Kari- Joara was a good show for us especially if you consider it being the FIRST Annual show. I can make you one if you keep on me about it, I'm pretty slammed for the next 2 months. The trick is to heat this puppy to 500 degrees then plop the bread in and close it and reduce temp to 450 if needed. I have actually baked bread at 500 for 30 minutes and all was well...gives a great "oven spring".

sandi finney said...

In my neck of the woods these are called baking cloches and can be used for keeping dinners warm - also the bottom pan can be warmed and run between sheets just before bed

Anonymous said...

Thanks Gaff for the info and the image! Very cool idea!

Mister Bill said...

Gaff, can you tell me how many lbs of clay you used for the domed lid, as well as how many for the base?

John Britt said...

You may have to write to him directly, Mister Bill. Not sure if he watches the blog still?