Learn how to bake a crispy bread with an airy crumb in a Römertopf / clay cooker. The dough rises for a minimum of 12 hours, which means that it takes some preparation time. However, the final result is worth every minute of it! Watch the video and subscribe to our channel for many other cooking videos.We have a whole Römertopf recipes playlist here: https://www.youtube.com/watch?v=U2dKcjJT-Mk&list=PLhzfPdtJvay_JIWYTJakgz15HXze2AvMR
Ingredients:
A knob of fresh yeast (a little bigger than the size of a pea)
2 dl / 200 ml / 0.8 cups water
1 dl / 100 ml / 0.4 cups beer
1 tbsp. vinegar
400 gr / 3 cups all-purpose wheat flour
10 gr / 0.35 oz salt
10 gr / 0.35 oz sugar
Dissolve the yeast in the wet ingredients (in another bowl) and mix the dry ingredients into the wet. Mix very well and let the dough rise covered in a bowl at room temperature for 12-18 hours (the longer the better). Put the dough onto a floured kitchen table and “fold it together” – folding the dough’s edges onto the center of the dough (fold 3-4 times). Leave the dough to rise for another 2 minutes at room temperature on the kitchen table.
Place the empty Römertopf in a cold oven – heat up the oven to 460 dg. F and leave the clay cooker for 15 minutes. Then, add the dough to the hot clay cooker and cook it at 460 dg. F for 460 dg. F. Then remove the lid and cook for another 10-15 min. at 430 dg. F.
Serve the bread – for instance with heaps of cold, salted butter!
Musik: Thug Dub
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Original of the video here
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