Bread baking has been a trend since Corona, but remains a science in itself, especially for newcomers. What is particularly suitable at the beginning of a career as a private baker: bread baking pots. There is no running of the dough, no sticking to the tray, no scraps of baking paper on the dough or grooves on the underside (through the grid). Stefan Blum first had to be persuaded a little to try pots while baking. No wonder, he’s a professional, and in his bakery at the Kunstmühle am Hofbräuhaus, the classic style of baking is done on hot stone. But after a few rounds of testing, he was convinced: “You can achieve just as good a result with pots as with a professional oven with a steam device,” he says. In the first phase (with the lid) the moisture released by the piece of dough remains in the pot. This allows the dough piece to expand optimally. In the second phase (without lid) the crust can develop again. No giant science – and only one device. A total of six pots were available, three ceramic, two cast iron and one steel and glass.
Test: These are the best bread casseroles – style
