Any Home Bakers Here?

[ronott1]

Don't really know...it is smooth, finished and it has writing on the orginial little piece attached to it...freezer to table. I would guess
not clay because it does have a finish. Made in France. Will take a photo later. Does this help?

It sounds like ceramic. I do not think you need to season ceramic. I would still line with parchment

 

[ronott1]

Ron that rum cake looks so good! Thanks for sharing.

I have gotten a lot of complements on it. One person said it was the best rum cake they had ever eaten

 

[Aria]

There was a piece of paper folded in it which reads: This is a label on a natural ceramic pot. DU FOUR A LA TABLE written in French I translated: From the oven to the table. This product is made in france, it is special for the oven. According to tradition it is for making a milk pudding. MILK BEFORE USAGE. It should not be used
on a flame. It cooks natural. Aria

 

[ronott1]

There was a piece of paper folded in it which reads: This is a label on a natural ceramic pot. DU FOUR A LA TABLE written in French I translated: From the oven to the table. This product is made in france, it is special for the oven. According to tradition it is for making a milk pudding. MILK BEFORE USAGE. It should not be used
on a flame. It cooks natural. Aria

Nice!

It should make great bread

 

[chickmom3941]

I have a hard time with the idea of designing my own. I just don't think I could make a decision as there are so many choices! It always helps me to see something rather than trying to imagine it.

Oh, I would have no problem designing it, in fact, I have all kinds of ideas swirling in my head. The problem is affording it. Unless we win the lottery, I'm pretty sure the ideas will just stay in my head - lol

 

[Aria]

I will line with parchement paper.. And should I let it rise in ceramic pot and take directly to oven with cover. After baking 20 minutes remove the cover. Yes? Your input please. Thanks Aria

 

[ronott1]

I will line with parchement paper.. And should I let it rise in ceramic pot and take directly to oven with cover. After baking 20 minutes remove the cover. Yes? Your input please. Thanks Aria

That is what I would do. I use a temp probe to check at 20 minutes and then let it cook until it hits 195 to 205 degrees farenheit

 

[pennyJo1960]

There was a piece of paper folded in it which reads: This is a label on a natural ceramic pot. DU FOUR A LA TABLE written in French I translated: From the oven to the table. This product is made in france, it is special for the oven. According to tradition it is for making a milk pudding. MILK BEFORE USAGE. It should not be used
on a flame. It cooks natural. Aria

my folks bought Ma's when Mclendon's old family hardware brought them in all from cruet
she paid well over 100 from my understanding.. but the house here only had wall heaters ancient ones they had bought one looks like a end table when they bragged 3 cents a day to run more like 6 cents keeps the entire place 68 but my sewing room door and James have the doors closed

 

[Aria]

Penny, there are LOTS of decisions and problems to solve when designing and building your home. We love our home...BUT there are things we would do different.
1. Would NEVER have a garage in basement. Fine when you are young..as you age....bringing things up...even groceries...is not easy when you age.
2. I would have built the great room (living room, dining room and den which is ALL open...with catheral ceilings.... SMALLER.
3. In fact...I enjoy my Summer Cottage MORE...it is smaller. Less work to clean and can spend more time baking etc.
4. Land that would be more suitable to having a Chicken Coop...
closer and no stairs to use.
AND the list can go on. These are the major issues.
We have heated our home with WOOD for many years. We do have a small woods to get our own wood. We do have the wood stove...just to use when we would light a fire in fireplace...and does give additional comfort. Never stop dreaming or planning.
Aria

 

[The Angry Hen]

we use yukon golds here avoid russet

Yeah we planted the russet goldrush this following summer and they are terribly small and not strong growers. They died soooo quick and I knew we had a drought, but not big enough to kill 'em all. They're supposed to be very large, but they weren't. Onetime we planted russets and they were great! Something happened this year. Maybe spraying of pestisides or something local? I ain't gotta clue!
We grew the Kennebec's a few years back and they're wonderful! But this year... Nothing good. My best batch this year was the Yukon Gold I'd say.