Lehman's Country Life

Ever since Elaine (One of Lehman’s buyers) told me to take a Terra Cotta bread pan with a crack in it home to test, I have been into making bread. She told me that the manufacturer said it was normal for a Terra Cotta pan to have these characteristics. Elaine wanted to know if, through use, the crack would get worse? Nope, it has not, in fact I like this pan a lot. Recently I stopped by the store to pick up the dough bowl that I have had my eye on for a long time. This is a wooden dough bowl that is intended to be used for bread rising. According to Sarah’s copy (our copy writer and the editor of this blog) and research on the internet, I find that the bowl provides the insulated environment that is perfect for the bread to rise.

Bread rises perfectly – Baked goods stay warmer
A welcome relief to bread bakers everywhere! You know how difficult it is to find the perfect spot when it’s time to let your bread dough rise. Our dough bowl is the answer. It doesn’t retain cold so bread dough rises perfectly. Insulates, so baked goods stay warmer. Absorbs oil (which helps season it), so fried foods stay crisp.

Another nice feature is the bowl does not need to be oiled, in fact it soaks up oil that comes out of the rising dough.

While at the store I picked up another terra cotta bread pan (being so satisfied with the first). The recipe I use makes two loaves so, typically I use the terra cotta pan and one of my standard glass pans for the recipe. As I was making my loaves of bread for the week this past weekend, I wondered how big of a deal it was to use the dough bowl. Then as I loaded the loaves in the new terra cotta pan that just got seasoned by my son and wondered how much of a difference these items make in the quality of the bread. I am going to answer that question below.
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