Reco International Bread Baker
by Reco International
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Product Summary
Manufacturer: Reco InternationalBrand: Reco
Release Date: 2006-12-08
Model: 06102
Color: Terra Cotta
Product features:
- Made of special porous clay
- Even heat distribution for better rise
- The baker will season over time to create an amost non-stick surface
- Retains moisture to make a crispy crust
- Wash by hand; made in Mexico
- Reco International Romertopf Mini Bread Bakers, Set of 4, Terra Cotta
- Romertopf Round Bread Baker
- Reco International French/Italian Bread Baker
Kitchen and Housewares Reviews of Reco International Bread Baker
Customer Review: A great bread baker for even browning!
Summary: 5 Stars
In the last few months, I have been baking most of our breads to avoid the preservatives in store bought bread and to increase the nutritional value. In addition to saving money, my husband and I enjoy the taste and texture of homemade breads. I had read about the baking advantages of clay bakers and decided to try this one.
This baker does produce a nice crust on the sides and bottom of the loaves, but I must admit there was a bit of a learning curve to prevent the bread from sticking to the baker on the sides and bottom. I found that even if I greased the baker, it was not a good idea to let the loaf do the last raise in the baker.
To get perfect results without the bread sticking to the baker:
1) Let the dough raise in an oval or rectangular proofing basket or other container.
2) Grease the sides and bottom of the baker lightly with Crisco shortening.
3) Put the baker in a cold oven and preheat with the oven to a temperature of 485 degrees letting it preheat at least 15 minutes after the oven gets to temperature.
4) Make an aluminum foil tent that fits over the baker leaving room above the baker for the bread to rise.
5) When the dough has finished the last raise, carefully drop it into the preheated baker and cover it with the tent. The tent prevents the top of the bread from getting too brown.
6) The last 15 minutes of the baking time, reduce the temperature to 450 degrees, and remove the tent to allow the bread to brown.
When the bread is done baking, you can easily dump it onto a cooling rack with no sticking. Use heat resistent gloves to handle the baker so you don't get burned. It stays very hot for a while. Let it air cool on a stove burner. Do not run water into it as extreme temperature changes will cause it to crack.
Description of Reco International Bread Baker
The Romertopf Clay Bread Baker is made of their special porous clay that allows the bread to breathe during the baking process. This special clay provides even heating to promote a better rise and the holds the moisture so the end result is a crispy crust.For centuries food has been cooked in earthenware pots over open fires or in brick ovens. R?mertopf carries on this tradition by crafting clay pots and dishes specifically intended for cooking a variety of vegetables, meats, casseroles, and breads in the home oven. Manufactured in Mexico, each vessel is made from unglazed and porous terra cotta containing no lead or cadmium. Before each use, the pot is soaked in water in order to absorb a certain amount of moisture into the permeable clay. This moisture is slowly released during cooking, sealing in the natural juices and increasing the flavor and tenderness.
Decorated to look like a bread basket, the R?mertopf bread baker is sculpted with a lattice-work exterior and braided-rope outer lip. Measuring 5-1/4 by 9-1/4 inches, the baker is ideal for making savory and sweet loaves for any occasion. A glazed interior ensures that the bread does not stick to the bottom or sides of the baker. While the baker can be used in both the oven and microwave, it is intended to be used primarily in the oven. Due to their porous and unglazed nature, the pots should not be exposed to extreme temperature changes, and R?mertopf recommends washing all clay pots by hand. --Lea Werbel
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