I am almost 55 and have never heard of baking bread in a clay baker. Thank you for sharing! 😊

So glad you gave an honest opinion concerning the slings. Thought about getting a set, but talked myself out of it. I’ve been a long time (40 years at it) baking bread. Sourdough has been my hobby for 30+ years. You’ll never stop learning. That’s the fun part. Keep at it, you’re doing great!!

I put mine in the Sassafras baker not heated...in a cold oven turn oven on and it comes out beautiful.  Cook take the lid off...brown till golden.  PERFECT.

Love your demo (and your accent: I'm an Austin native!). I love that people are rediscovering clay bakers. Back in the 70's there was a trend (well, back then it was just called a fad) where we were all baking loaves in terracotta flower pots (in our bell-bottoms with flower-patches and halter-tops made of bandanas). Worked like a charm.

Glad you stayed your name!  lol. Thank you for all your knowhow and skills!  I am waiting for my wheat berries so I can start making my first bread❤

Very useful ❤

Very interesting I’m going to get one

Hello!  I love your videos!  What I do to get my dough into the Dutch oven is to plop my dough out onto a piece of parchment paper which is laid out on the counter, score dough and then lift the paper and dough together and place it directly into the hot Dutch oven, then put the lid on.  I use the silicone "lifter" things the same way.  I put them in the baker, then I still use the parchment paper to lift and set the dough into the hot Dutch oven on top of the silicone lifter thingy.  Then I "lift" the silicone sling to help get the bread (and parchment paper) out of the baker once it's baked. Sometimes the parchment paper will tear when I'm trying to get the baked bread out of the Dutch oven, so that's why I use the silicone sling.  Not sure if any of this is correct, but that's the way I do it. It works great and my loaves turn out beautiful. I watch for your new videos every week.  Keep up the great content!

I have two Emile Henry covered loaf pans. They are a little larger than regular loaf pans which is one of the reasons I got them. They are absolutely incredible. Even though I do spray a little nonstick in them it’s not necessary. The bread just falls right out. It took so evenly and beautiful. if you’re going to use the top on it you have to put approximately 350 g of flour. More than that you’ll have to cook it without the top on. I often make a very big loaf so I don’t even use the top. It comes out with a beautiful shape, very evenly. These two pans because I love them. They are so special to me. I want to get along one as well.

I love your channel ❤ … my name is Robin too! 😃 I am new to fresh milling but I love it so far. I would like to get into learning how to make sourdough so I will be watching your videos on that.

Thanks for a great video!  You have such a great personality and it’s fun to watch your videos.  Have a great day, Robin!  God bless you. ❤ Love from Alabama ❤❤❤

I have made sourdough round loaves by rising them on parchment paper good side up after shaping,  and then just pick up the parchment paper and lower the loaf into your hot dutch oven. The loaves come out beautiful.

Everything I have read about clay bakers is to soak it in cold water for 30 minutes then place the dough in the wet clay baker and put in a cold oven. Then turn on the oven. Otherwise it can crack. It worked well for me.

I’m curious if you bulk ferment less time with your sourdough bread.

I really liked your presentation.  You might see if you can teach your voice recognition program to spell the name of basket correctly.  It is banneton.  Bann-e-ton (emphasis on the Ban).  It was amusing to see how many different ways the name appeared on the screen.  Also the cutting device is a lame, pronounced LOM so the a is pronounced like a short o and the e is silent.  Have you found a relatively small bowl  cast iron to use for to make breads smaller but rise taller?  i have so many trial pans I'm running out space to store them.  Keep up the great presentations.

Hi thank you for the video, did you find any advantage of using clay pot versus dutch oven? Thanks

I have inherited a Romertopf clay loaf pan. I would like to use it to bake sourdough sandwich loaves. Does anyone have any experience with sandwich bread in a clay pan?

Your bread is beautiful! Thanks for this instruction as I have  not tried this method yet. I need to get some of those gloves (and bannetons).

Have you seen Sue Becker’s video about clay baking? I bought the Eurita baker because of it. One recipe of her dough makes 3 boules that you mix, shape, and bake. As she says, “One hour from mixing to the table.” It rises in the oven because you place it in a cold baker, then it bakes as it heats up. The Eurita instructions are to soak the lid but not the body and to use it cold. It’s a great way to make smaller boules for the table (like your teeny-weeny one there.) I want to say what a pleasure it was to meet you in person at the Bread Becker class in Frisco. I enjoy your helpful videos very much!  Cheryl

Where do I get the round banneton with the gray and white liner? I been searching, looking in the wrong place.🤣😂😅

Your videos are so awesome! Love that you said your name. :-) I do have a question. Did the dough just rise one time in the basket? Or had it risen once in your Ankasrum bowl already? Also, I'm pretty sure the silicone slings are just for lifting the bread out of the baker... not for getting it into the baker. You let it rise in a basket, put the sling into your dutch oven or clay baker, put the bread in on top of it to bake. It was designed because the hot dutch oven was difficult to not burn yourself trying to lift the bread out of the pan. And so that you aren't throwing away parchment all the time. I think. Anyway, thanks for all the great info - I enjoy learning with you. Keep up the good work!