WALD Bread Baking Pot Oven Clay

Baking bread in the Italian way: in the high-quality Cuocipane clay pot from Wald made from patented Kergres, delicious bread with a distinctive crispy crust and aroma can be baked at home. The interior of the bread baking pot recreates the characteristics of the traditional stone oven in Italy, where bread was previously baked as a "feast" for the eye and palate. Inside the ideal moisture level is created to ensure a consistent baking result. Take off the bell-shaped lid about 5-7 minutes before the end of cooking time to make the bread golden brown and as crispy as you like it. In total, you should allow at least 45 minutes to bake bread in the Cuocipane, usually at about 200°-220°C. Finally, you should leave the bread open, e.g. on the grate, rest and let it cool. It is best to adhere to the information in your bread baking recipes (max. 500 g flour per bread) and take time to get to know your new pot. Please note: place the oven clay bread pot only on the grill rack in the oven to allow the air to circulate properly. The pot must not be placed directly on a tray or the bottom of the oven. In this case, the heat build-up could lead to deformation and cracks in the pot. Care: Base: clean the inside with a wet sponge and allow to dry well. Clean the outside only with a dry cloth or slightly damp sponge. To avoid stains, be careful not to soak the outside. Lid: clean with a dry cloth or slightly damp sponge. The cooled bread can be stored directly in the clay pot. So the baking utensil is practically

• Baking bread in the oven
• Gentle on nutrients and aroma-intensive
• Made of high quality oven clay
• Base plate and bell
• Can also be used as a bread box