Start closed
The lid creates a different baking environment from a tray or open baking surface.
METHOD · BAKING BREAD
Bake bread in a clay pot: how the closed ceramic form works
This page is about the method – not a second product page.
PASSEND ZUR ANWENDUNG
The matching closed form
The ceramic roaster is the myromy product family for this baking method.
myromy Ceramic Roaster & Bread Baker · Signature Edition · 6 L
Sale price€99,95
ORIENTIERUNG
Method first
In a closed clay pot, some of the moisture released by the dough initially remains in the cooking chamber. That is what distinguishes this method from open baking.
May be preheated empty · soaking optional
Soaking is optional; the ceramic roaster may be preheated empty. Always follow the product-specific instructions.
Choose the product separately
You can compare sizes and variants on the bread-baker page.
QUICKLY EXPLAINED
Frequently asked questions
Does the ceramic roaster need to be soaked?
Soaking is optional.
May the ceramic roaster be preheated empty?
Yes. It may be preheated empty; the product-specific instructions remain decisive.
Where can I compare sizes?
On the ceramic bread-baker page.
BAKING AS A RITUAL
From dough to table: baking bread in a clay vessel
Prepare, bake, open, share: the closed clay vessel accompanies the whole bread moment.
Lid and base create a cooking and steam chamber. For the ceramic roaster: it may be preheated empty and soaking is optional. After baking, safely handled ceramic becomes part of the moment at the table.
Steam in the chamber
Moisture from the dough remains longer in the closed vessel at first and can circulate there.
May be preheated empty · soaking optional
Soaking is optional; the ceramic roaster may be preheated empty. Always follow the product-specific instructions.
Bake & share
The vessel accompanies the journey from oven to the shared first slice.
Westerwald clay100% made in GermanyFood-safe glaze
