Friday, August 11, 2006

Römertopf baking or cloche

Routine is kicking in, and we're back to baking. While the twins were staying with my parents, Floris and I enjoyed a one-child trip to Nijmegen and the walking tour permitted us to sneak into a few shops as well. (There is an awesome child book store in Nijmegen!) We bartered: games-shops against mine (cooking supplies, antiques). Luckily we're both avid readers so books were no trouble at all.

In De Slegte (second hand book chain) I found two gems! Beth Henspergers "Bread for all seasons" and Nigel Slaters "Appetite" both for next to nothing! It really pays off to browse.

I am very happy with Beth and the first bread I baked was this one, in the Römertopf (or cloche). Very tasty bread, I really like the crust on this one, crackly and beautifully browned rustic appearance.

5 comments:

  1. That is fantastic!! No, I mean really fantastic!!
    Everything I've done out of Bread for all seasons I've loved. All of her books are beautiful and every loaf has been beautiful.

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  2. Looks sooooo good!!!!
    Please sent me the recipe of that bread!In the meanwhile I'm going to dig out my Romertopf , somewhere.

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  3. This loaf looks fantastic! I have one of Beth's books : Baking Bread - Old and New Traditions which is a gem and Tanna gave it to me. Her plumber recommended it for the whole wheat croissants on page 129!! Keep baking!

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  4. Mmmmhhh this looks like a real rustic bread of the type which is so typical for Austria and for which so many people are longing. You can make it ! Well done...

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  5. oh I love a crackly crust. This bread looks marvellous!

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