What Clay Is Used For Baking?
Clay is a versatile material that has been used for thousands of years for a variety of purposes, including baking. Clay refers to earth composed primarily of fine-grained minerals that exhibit plasticity and harden when fired at high temperatures. There are many types of clay that have properties that make them suitable for baking applications.
When wet, clay can be shaped into forms and objects. When clay bakeware and serving dishes are fired at high heats, they become hard, sturdy, and durable. Clay is an excellent material for baking because it distributes heat evenly and slowly, helping to prevent food from burning. Clay baking vessels like terra cotta pots, pizza stones, oven-safe dishes, and baking pans have been used for baking breads, pizzas, casseroles, and more for centuries.
Types of Clay Used for Baking
When it comes to baking, there are three main types of clay that are commonly used: earthenware, stoneware, and porcelain.
Earthenware
Earthenware is a porous type of clay that is fired at lower temperatures compared to other clays. It allows air and moisture to pass through it. Earthenware clays are versatile and easy to work with, making them a good choice for beginning bakers or hobbyists. They can be used to make various baking vessels like pie dishes, casserole dishes, and baking pans. Earthenware provides even heating and browning and imparts an old-world rustic aesthetic to baked goods.
Stoneware
Stoneware clay is dense, non-porous, and vitrified. It is fired at extremely high temperatures which makes it durable and able to withstand repeated use and exposure to heat. Glazed stoneware is water-resistant and can go from the oven or freezer directly to the table without cracking. It is excellent for baking breads, pizzas, and dishes that require intense heat like stews and braises. The smooth glazed surface prevents food from sticking. Unglazed stoneware has a rustic finish that gives good traction for forming bread dough.
Porcelain
Porcelain clay is refined and heat resistant. It produces smooth, bright white surfaces when fired at high temperatures. Porcelain is impermeable making it resistant to stains and odors. It has excellent thermodynamic properties allowing fast, even heating. This makes it ideal for delicate baked goods like cakes, tarts, and soufflés that require steady, controlled temperatures. Porcelain has a fine texture that results in delicate crispy crusts on pastries. However, it can chip more easily than stoneware. Porcelain bakeware has a classic, elegant aesthetic and is common in commercial bakeries.
Properties of Clay
Clay has some unique properties that make it well-suited for baking applications. The primary properties of clay that matter for baking include plasticity, hardness when fired, and porosity.
Plasticity refers to the ability of clay to be molded and shaped when wet. This allows bakers to form clay into baking dishes, pie plates, bowls, cups, and more. According to Wikipedia, clays develop plasticity when wet due to the flatshape and small size of its mineral particles. Plasticity makes clay easy to work with and form into baking vessels.
When fired or baked at high temperatures, clay becomes very hard and durable. The heat causes chemical changes that bond the mineral particles and drive out any remaining moisture. According to an article on Quora, this process vitrifies and hardens the clay. The hardness allows clay bakeware to withstand repeated use at high temperatures without cracking or warping.
Clay also has some porosity even when fired, which can help food release easily from the surface when baking. However, glazing clay bakeware creates a non-porous surface that is smoother and even easier to clean.
Sourcing Clay for Baking
When it comes to sourcing clay for baking, it’s important to find high quality, food-safe clay. The best places to purchase clay for baking include:
- Local pottery supply stores – These specialized stores will have a wide selection of clays that are safe for baking and food use. Tell them you plan to bake with the clay. Reputable stores will be knowledgeable about which of their clays are food safe.
- Online clay retailers – There are many online stores that sell high quality baking clay. Look for clay that is advertised as ‘non-toxic’ and lead-free. Reputable brands will state their clays are oven, microwave, and dishwasher safe.
- Craft stores – Some craft and hobby stores carry natural clays that can be used for baking. Make sure to read the packaging carefully to confirm the clay is non-toxic.
- Direct from manufacturers – Buying clay directly from manufacturers that specialize in clay for baking will ensure high standards. Many offer certified food-safe clays.
Always check the packaging and description for each type of clay before purchasing. Reputable brands will clearly state the clay is food safe, non-toxic, and free from contaminants.
Preparing Clay for Baking
Proper preparation of clay is an essential step before baking. Here are some key techniques for preparing clay:
Kneading – Thoroughly knead the clay to warm it up and make it smooth and pliable. Kneading evenly distributes moisture and conditioning agents throughout the clay. For polymer clay, knead it until soft and flexible.https://www.supsalv.org/how-to-bake-polymer-clay/
Wedging – Cut the clay into chunks and press them together to form a wedge shape. Fold the wedge in half and press again. Repeat wedging to blend clays of different colors and thoroughly mix ingredients.https://ceramicartsnetwork.org/daily/pottery-making-techniques/handbuilding-techniques/how-to-wedge-clay/
Rolling out – Use a rolling pin to roll the clay into an even sheet or slab at your desired thickness. Roll in different directions to prevent sticking. Dust with cornstarch if needed.
Smoothing – Use your fingers or a rubber shaper tool to gently smooth the surface and edges of the clay. Remove any cracks, bumps, or texture prior to baking.
Baking Vessels with Clay
Clay is a popular material for baking vessels because it can withstand the high heat of ovens exceptionally well. When properly fired and glazed, clay baking dishes are durable, non-reactive, and safe for food contact.
Clay vessels used for baking are typically fired to very high temperatures, between 2,200°F and 2,400°F. This creates a strong, vitrified material that will not break down at normal baking temperatures. Stoneware, porcelain, and fireclay are common types of ceramic clays used.
It’s important to use food-safe glazes on baking vessels. Lead-free glazes that have been lab tested for leaching are recommended. The glaze creates a non-porous surface that is easy to clean and won’t interact with acidic foods during baking.
With proper clay bodies and glazes, clay bakeware can safely withstand repeated use at temperatures up to 500°F. The thermal mass properties of clay help distribute heat gently and evenly for delicious baked goods.
Source: Lancaster County Magazine
Shaping and Decorating
There are many techniques available for shaping and decorating clay vessels before baking. Some popular options include:
Coil Building
Coil building involves rolling out “snakes” or coils of clay and stacking them on top of each other to build up the walls of a vessel. The coils can be blended together using a paddle or by smoothing with your fingers. Designs can be carved into the coils before joining them.
Slab Building
Slab building uses flattened sheets or slabs of clay that are cut into shapes and joined to form the vessel walls. The slabs can be decorated by carving, impressing textures, or adding appliques before joining.
Slip Trailing
Slip trailing involves using liquid clay slip to draw decorative lines and patterns onto the surface of dried clay. The slip will bake into the surface providing color and texture.
Glazing
Glazes provide decorative, waterproof finishes for baked clay. Glazes come in endless colors and textures. They can be brushed on before baking to pool in recesses and tint the exposed clay surface.
Baking Tips
When baking with clay pots and vessels, there are some tips to follow for best results. Proper preparation of the clay baking vessel is important for supporting walls, preventing cracking, and ensuring even heating.
To support walls and prevent cracking, clay pots and vessels should be fully dried before baking to remove any moisture. If not fully dried, steam from moisture in the clay can cause cracking or collapsing of walls. Apply a food-safe sealer or oil to the inside walls, which helps make the surface nonstick and condition the clay. Preheat clay vessels thoroughly before use, gradually increasing temperature to prevent thermal shock.
For even heating, choose thicker-walled vessels rather than thin ones. Place vessels on a baking stone or pizza pan rather than directly on the oven rack. This helps prevent hot spots. Rotate dishes a quarter turn halfway through baking. Avoid sudden temperature changes by not adding cold ingredients to hot vessels. Allow dishes to cool gradually after baking.
With some care taken to properly dry, seal, and preheat clay baking vessels, they can provide excellent heat retention and distribution for breads, pizzas, casseroles, and more.
Serving and Storing Baked Goods
When serving baked goods from porous clay vessels, it’s important to keep the clay clean to avoid transferring any residue to the food. Washing the vessels by hand with warm soapy water after each use is recommended. Allow the clay to fully air dry before storing or re-using. Refrigerating leftovers stored in clay vessels helps prevent bacterial growth. Tightly seal with plastic wrap or lid. Limit refrigerated storage time to 3-5 days maximum, and discard if any signs of spoilage develop like mold, sliminess or off-odors (source).
For long term storage, keep unused clay vessels in an airtight plastic bin or bag. Make sure clay stays conditioned by keeping it away from heat sources like direct sunlight or heating vents. Consider slipping a damp paper towel in the storage container to maintain moisture levels (source). Decorated clay vessels are best displayed in an enclosed china cabinet to prevent dust buildup. Avoid stacking vessels as it can cause abrasions over time.
Conclusion
Clay is an essential material for baking due to its ability to withstand high temperatures and evenly distribute heat. The types commonly used for baking include earthenware, stoneware, and porcelain. Their properties like shapeability, durability, and non-porousness make them ideal for baking applications.
When sourcing clay, it’s important to choose the right type based on factors like intended use and baking temperature. Preparation techniques like wedging and slab rolling ready the clay for shaping into baking vessels and accessories. Firing at the optimal temperature gives clay products their hardened, finished quality.
Shaping clay into baking dishes, pie weights, cookie molds, and more allow bakers to make custom designs. Decorative techniques like stamping, carving, and glazing add artistry. Tips for baking like preheating vessels, allowing proper airflow, and monitoring temperature deliver the best results.
In summary, clay’s versatility, functionality, and artistry make it a foundational material for baking. Understanding its properties and uses empowers bakers to craft beautiful and effective ceramic baked goods accessories. The myriad ways clay enables memorable baking experiences highlight its enduring importance in the kitchen.
