Recently I found a Romertopf baking dish at an op shop (thrift store) for the princely sum of $4.00. These turn up frequently in second-hand stores. They have become obsolete in many households due to the popularity of electric slow cookers. But not for the bread maker. Snap them up!
Celia, of Fig Jam and Lime Cordial, inspired me to purchase one. The Romertopf baker enables a high rise, moist loaf, to be made with a fairly hydrated sourdough mix. Don’t ask me about the level of hydration here- I am not that technical, yet.
The dough
Starter, 300g , bubbly and ripe, (read Celia’s starter notes)
bakers white flour 500g
wholemeal flour 200g
rye flour 100g
water 610 g
salt 18g
Total flour weight 800g
The Method
- Place the starter in a large mixing bowl, add the other dry ingredients, then add the water bit by bit, mixing by hand until there is a sticky dough and all the dry has been incorporated into the wet. You could also use a wooden spoon.
- Let this sticky dough rest in a large bowl for 30 minutes or so.
- Attempt to lift, stretch and fold the dough in the bowl. As it was fairly wet and this was a bit tricky, I tipped the lot into a stand mixer and gave it a slow knead with the dough hook for 3 minutes. The dough was wet but silky.
- It then proved in a large oiled bowl, initially for 4 hours ( winter evening). As it wasn’t ready for late evening baking, I put it in the fridge overnight to slowly prove (7 more hours).
- The dough was ready at 6 Am. I then shaped the loaf on a floured board for a final prove, around 1 hour.
- As it was growing sideways, and looking ridiculous, I tipped the lot into a Romertopf earthenware baking dish. This had been pre- soaked in warm water, then lined with baking paper. The top was slashed, the lid went on.
- The loaf started in a cold oven turned to 220c , for 25 minutes, then 20 minutes with the lid off, then 10 minutes at 175c. The fan was on throughout.
Slashed and laid in the Romertopf. Wet and unpromising.
Result. One huge family style loaf, good for sandwiches and general purpose eating. Everyone loves it- it’s disappearing quickly. The Romertopf method gives the crust a golden glow.
Notes-
- very moist loaf, open crumb, golden crust, not as sour as I would like it, though sour notes improved on second day. Will do this again, and increase the rye, or introduce spelt.
- A great family loaf, huge in size and a good keeper. Next time, I won’t use the mixer. In summer, I might attempt the whole rise in the fridge over a longer period.
- In a discussion with a gifted baker, Craig, I seem to recall his comments about slow proving and that modern bread may be causing digestion problems due to over yeasting and fast proving. I must explore slow proving further.
Golden crusted loaf
Grazie Mille to Celia for introducing me to the Romertopf method.
ALMOST ITALIAN 
Looks So good!
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Really good the next day too. This recipe will be repeated many times I think.
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Looks fantastic!
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Very tasty too. I hope you are coping being back home and not feeling too much ‘nostalgia per Italia’. F xx
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Lucky you! A beautiful Romertöpf! And a brilliant loaf of bread. I like the lightness of it with just a hint of rye. Hydration percentages confuse me, too.
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I never used to eat much bread- must watch it!
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Gorgeous. I am going to keep my eye open for one of these groovy Romertopfs as I am a frequent op shopper.
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Whenever I hear Romertopf I think of Celia! 😀
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I think there should be a Romertopf song. I am thinking of the telly tubbies theme song, with the Romertopf word.
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$4!! What a bargain! Don’t tell me that Francesca, or I’ll end up haunting op shops! 🙂 Thanks for the shout out, and what a wonderful loaf you’ve baked. I’m so glad it was a hit with the fam. One thing – I’ve never been able to make a very sour loaf, which I *think* has something to do with the fact that I keep the starter very liquid. Craig would definitely know more!
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I like my very liquid young Celia, the starter: she performs so well so I am not tampering with her. It was indeed wonderful and so huge, the colour was great from the Romertopf. Now where on earth will I store the giant lidded thing? I already have a kitchen annex in my laundry for cookware and preserves and collections, leaving only a minute space for a washing machine.
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I can’t believe you got that baking dish for such a good price! Well done. I love the look of your bread xx
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It’s all Celia’s influence. I have caught her enthusiasm.
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This is fantastic! Thanks Francesca and thank you Celia! I think I might have to try this!
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PS Francesca…. naked ginger is a product made by Buderim Ginger available in supermarkets… chunks of ‘uncrystrallised’ ginger. You could perhaps use crsystallised.
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Ah, thanks Liz. Now I know what it is!
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This is good news 🙂 I too recently joined Celia’s Romertopf fan club when my faithful loaf tin developed a hot spot and ruined both banana bread and spelt loaf.. tossing it satisfyingly in the bin and buying a Romertopf loaf dish on sale but not $4 from POK. I’ve yet to try it but I’m keen.
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Good luck with the Romertopf. It produces a lovely moist loaf and very high too. Great for sandwiches.
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