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.
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:
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.
Submit a favorite recipe in the comments below.
Care and Use
The BreadPots are made of strong stoneware clay fired to Cone 10 2350 degrees F. Used as instructed your BreadPot should last through many bakings. Please take care.
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 Breadbakers.blogspot.com 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 McBroom, Dave 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 motzkin.com.
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.