ROMERTOPF SOURDOUGH BREAD

Baking sourdough bread in a Romertopf clay baker allows for larger loaves of bread than might otherwise be possible. Baking time and temperature has to be adjusted from those used when baking sourdough bread in a cast iron dutch oven. Instead of preheating the kitchen oven and dutch oven, the Romertopf is place cold, into a cold oven. The end results are simply amazing, producing delicious sourdough bread every time. Although the recipes listed below contain different amounts of ingredients, they are all 70% hydration, 20% starter, 2% salt.

BASIC 2-LOAF RECIPE;
900 gr bread flour
600 gr water
200 gr sourdough starter
20 gr salt (kosher or sea)

ROMERTOPF 2-LOAF RECIPE;
990 gr bread flour
660 gr water
220 gr sourdough starter
22 gr salt (kosher or sea)

REDUCED 9X5 CAST IRON BREAD PAN RECIPE;
720 gr bread flourr
480 gr water
160 gr sourdough starter
16 gr salt (kosher or sea)