Romertopf Clay Bread Pan review by Eric Zeiner

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Romertopf (4/5) Apr 23, 2010 Eric Zeiner Claremont NH US
  I bought the Romertopf from Eric having never used a clay baker before.

I've used the Romertopf with different types of dough but they excel with the wetter doughs....i.e.the no knead types.

They do keep the steam in the oven so to speak and make a very nice crust.

Very good with sourdoughs.

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