Vicky Ware Ceramics
Welcome to my website! Enjoy browsing through and if you’ve seen something of mine that isn’t for sale on here or you would like to commission a special item, please contact me to discuss.
Welcome to my website! Enjoy browsing through and if you’ve seen something of mine that isn’t for sale on here or you would like to commission a special item, please contact me to discuss.
Bread pots make a great present for any bread maker - they are easy to use and make wonderful bread.
Hand thrown using grogged terracotta earthenware clay and fired to a rich toasted terracotta, each bread pot is slightly different . The handles are a practical way of holding the pot to remove the bread and they look great hanging up in your kitchen.
My pots are good for all types of bread, as you can prove and bake the loaf in the pot, retaining the texture and lightness of your dough. The pot can be used in all types of oven including Aga and Rayburn.
Before you use the Bread Pot it’s really important to condition it to prevent your bread sticking - to do this, rub the inside and the top rim of the pot with any cooking oil and put in the oven for 20 minutes (just to dry the oil) - repeat this 4-5 times. Each time you use the pot rub the inside with oil and dust with oatmeal or any flour (gluten free flour works best).
300g strong wholemeal flour
200g strong white flour
8g salt
1 x 7g Packet of yeast
320ml warm water (100ml boiling and 220ml cold)
2 tsps any sugar
Good slosh olive oil
Prepare water, add sugar and yeast, whisk and allow to work for 15 minutes.
Oil and liberally dust your bread pot with oatmeal or gluten free flour.
Weigh out flour and salt into a mixing bowl. Mix well
When the yeast is going well add the olive oil to it, be generous, mix quickly and add to a well in the flour. Mix well, gradually incorporating more flour to the dough. Initially use a wooden spoon or a fork and then fingers.
When all the flour mix is incorporated turn out onto a floured surface and knead briskly for a minute or two. When finished make sure the dough has a floury coating and is ball shaped.
Drop into the prepared terracotta bread pot and cover with a tea towel. Leave to rise for about 2 hours or until it doubles in size.
Bake in a hot 200C (180 Fan ) oven for 25 minutes. Turn down oven to 170C (160 fan) for a further 15 minutes. You can turn the loaf out at this stage and finish upside down on the oven rack for a better coloured crust.
Allow to cool and enjoy!
