BreadPots designed for baking no knead bread.
Order a BreadPot here.

Fresh BreadPots image
Fresh from the Kiln

BreadPots are designed and made by Judith Motzkin for baking no knead method breads. This simple accessible method was popularized in 2006 by Mark Bittman and Jim Lahey in the New York Times enabling us to bake easy, tasty, crusty, beautiful bread every time.

Each BreadPot is hand thrown, made from high fired stoneware clay, it is strong and holds heat like a brick oven. Its handles are integrated and safe to use with an oven glove while hot. The BreadPots form gives an even well-shaped loaf. Simple and beautiful. Some are incised with breadquotes, recipes or brushwork on top. Breadpot customization is available for special occasions. More about options and variations.

Watch Fire-Clay-Flour from Edible Boston, Fall 2012
The parallels  between bread baking and pottery making are highlighted in this beautiful video.

FIRE-CLAY-FLOUR, article by Andrew Janjigian, photos and this video by Michael Piazza





BreadPots — Judy Motzkin Studio —  Cambridge and Wellfleet, MA
617  547  5513

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Order a BreadPot


See BreadPots variations here Some styles may be sold out.

BreadPots with Brushwork
Brushwork on Lid – Black Line
BreadPot with quote
Recipe and BreadQuote

No Knead Bread

Katya's No Knead Bread
Fresh from the oven

An Easy No Knead Bread Recipe and Method

Mix flour, salt, yeast and then water in a bowl, not the BreadPot.
3 C flour
1/4 t yeast
1 t salt
1 1/2 C water
Cover this shaggy dough and set aside for 12-18 hours.

Turn out onto floured surface to rest, 10 minutes, then fold into a round shape and cover.
Place empty BreadPot in the oven.
Preheat to 450-500 F while the dough rises.
Place the dough in the blazing hot pot.
Return to oven.

Bake with the lid on for 30 minutes.
Remove the lid and bake for 15 minutes more.
Note: In my oven we preheat to 500 so it is blazing hot inside, then turn it down to 450 to bake. There are variations all over the internet and in your creative mind. I started after seeing the NYTimes video below.

Judy’s Rye with seeds

1 C. Rye flour
2 C. Unbleached White flour
1/2 t. yeast
1 t. salt
1 1/2 C water
handful of seeds to taste:
Caraway seeds
Nigella seeds

Watch NYTimes Mark Bittman and Jim Lahey video 

No Knead Light Oat Bread from Don Letizia

3/4 cup wheat flour

3/4 cup quick oats

2 3/4 cups King Arthur white flour

1/4 cup honey

3/4 teaspoon instant yeast

2 teaspoons salt

1 3/4 cups water

Combine all the dry ingredients (white flour, wheat flour, quick oats, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more. Combine water and honey in a separate bowl and stir till honey is dissolved into the water. Add water honey mix to the dry ingredients bowl and stir for about 3 minutes until the flour is mostly stuck to the dough. Cover the top of the bowl loosely with plastic wrap. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top. Generously sprinkle flour the top of your clean counter top or a cutting board. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl. Sprinkle a little flour on top of the dough and rub your hands together with flour. With your hands, gently stretch the dough out to a rectangle shape, and then shape the dough into an oval shape. Place in a Banneton (proofing basket) until doubled in size, about one hour, in a warm room. Then dump into a BreadPot that has been preheated to 450 degrees. Lightly spray the top with water or oil and sprinkle oats on top. Bake for 30 min. Remove cover and check the brownness and temperature (205-208 degrees indicates it’s done) 5-15 min. range. Let cool completely on rack.


“Because I needed one…”

Judith Motzkin has been working with clay since 1973 making her flame painted pots and mixed media assemblage, installations and other projects. She made a BreadPot in 2010 because she needed one, having fallen for the slow, no knead bread method and lacking the perfect baking vessel. Through a call to friends on Facebook, Judy found willing testers, sent each a prototype BreadPot and asked for feedback. Each tester was made a contributor to the blog through the first year. Judith loves the iterative process of designing, testing, redesign in clay, the satisfaction of practice through production, and the opportunity to mentor younger potters. Brenna McBroomDave Custodio, Ned Levering, Grace Archambeault, Clay Ward each had a turn to learn while helping to make the BreadPots. There is nothing like practice.
To see Motzkin’s other work go to

Introducing video by our intern: Sneha Dasgupta

The BreadPot is an elegant covered baking pot, designed for baking no knead bread. They are hand-made on the potter’s wheel using stoneware. The dense brick like high fired clay holds heat, giving the effect of baking in a brick oven. The integrated handles are safe for handling while hot. Some of them have a recipe, quote about bread or painted decoration added. Each BreadPot is unique, made by hand in the studio in Cambridge, MA and fired to 2350F in a gas kiln in Wellfleet on Cape Cod.

Fall 2012 Edible Boston Article
Award winning Edible Boston Video