Questions about storing bread and bread containers (general):
Moisture from the bread must be released in the right amount: enough so that a mould-friendly climate does not develop, but not so much that the bread becomes too dry. The goal is for the bread to remain pleasantly soft even after several days.
A bread container is suitable when this optimal compromise is achieved.
A bread container is suitable when this optimal compromise is achieved.
Anyone can easily do the bread-pot test:
• Is enough moisture released?
Put bread in the pot or box and check the crust the next day:
In a good pot it remains relatively firm. If the crust becomes soft, that not only means the bread tastes worse because it becomes chewy, it also means mould can develop quickly because too much moisture is retained inside the pot.
An overly humid climate occurs in plastic boxes and also in many fully ceramic pots when the number or size of the openings is insufficient. For such pots, people recommend washing them out regularly with vinegar. In other words, you constantly have to kill mould spores – a design flaw.
• Is enough moisture retained?
Put a cut loaf of bread into the pot. After three or four days it should still taste good and not be dried out.
You may also know all-wood bread boxes with roll-top or flip-top lids. Anyone who has tried them can confirm that they do not pass this second test: the bread becomes hard within a few days.
• How is it to handle?
Try it here as well, or imagine it:
How does the handle feel in your hand? How heavy is the lid?
Ceramic lids build up momentum even with relatively slow movements,
which can chip the lid or the rim of the pot.
• Also:
How easy is it to clean?
What does it smell like?
Not everyone likes the smell of stainless steel or plastics, for example.
• Is enough moisture released?
Put bread in the pot or box and check the crust the next day:
In a good pot it remains relatively firm. If the crust becomes soft, that not only means the bread tastes worse because it becomes chewy, it also means mould can develop quickly because too much moisture is retained inside the pot.
An overly humid climate occurs in plastic boxes and also in many fully ceramic pots when the number or size of the openings is insufficient. For such pots, people recommend washing them out regularly with vinegar. In other words, you constantly have to kill mould spores – a design flaw.
• Is enough moisture retained?
Put a cut loaf of bread into the pot. After three or four days it should still taste good and not be dried out.
You may also know all-wood bread boxes with roll-top or flip-top lids. Anyone who has tried them can confirm that they do not pass this second test: the bread becomes hard within a few days.
• How is it to handle?
Try it here as well, or imagine it:
How does the handle feel in your hand? How heavy is the lid?
Ceramic lids build up momentum even with relatively slow movements,
which can chip the lid or the rim of the pot.
• Also:
How easy is it to clean?
What does it smell like?
Not everyone likes the smell of stainless steel or plastics, for example.
It definitely has to release enough moisture. This is best achieved through a breathable material. If such a material is not used, it can only work with openings. A few holes only in the lid or only on the sides are not sufficient. It needs openings both at the very bottom and at the top so that moisture is carried away through air movement.
• Wood:
Its natural ability to absorb and transport water is the best prerequisite for preventing mould. The wood should be untreated and not too thick. Soft woods such as spruce or pine transport moisture many times faster than hardwoods.
The antibacterial effect of wood provides additional support.
Caution: All-around wood, as with many bread boxes, usually causes the bread to dry out quickly.
• Porous, unglazed ceramic (terracotta):
Advantage: It is also permeable to moisture.
Disadvantages: Low edge strength, prone to breakage and difficult to clean.
• Densely fired, glazed ceramic (stoneware or porcelain):
This material, like glass, is unbeatable in terms of durability, ease of cleaning and neutrality of taste.
It is not breathable.
• Glazed ceramic with residual porosity (earthenware):
It is less stable than stoneware, also neutral in taste and almost not breathable; its glaze is often hairline-cracked. This can limit how easy it is to clean.
• Enamel:
Just like glaze on ceramic, enamel is a glass coating—here on metal. Enamel is neutral in taste, easy to clean and relatively durable.
It is not breathable.
• Stainless steel:
It is stable and impact-resistant, but more prone to scratches and harder to clean than glazed ceramic. A metallic smell and taste are noticeably present.
It is not breathable.
• Plastics (polyethylene and polypropylene):
Scratch resistance is relatively low. The smell and taste of the plastic are slightly noticeable. With typical wall thicknesses, breathability is practically zero. Because of this—and because many boxes on the market have poor ventilation—most mould problems occur with this material. Studies also show that plastics tend to promote the growth of fungal and bacterial cultures.
Its natural ability to absorb and transport water is the best prerequisite for preventing mould. The wood should be untreated and not too thick. Soft woods such as spruce or pine transport moisture many times faster than hardwoods.
The antibacterial effect of wood provides additional support.
Caution: All-around wood, as with many bread boxes, usually causes the bread to dry out quickly.
• Porous, unglazed ceramic (terracotta):
Advantage: It is also permeable to moisture.
Disadvantages: Low edge strength, prone to breakage and difficult to clean.
• Densely fired, glazed ceramic (stoneware or porcelain):
This material, like glass, is unbeatable in terms of durability, ease of cleaning and neutrality of taste.
It is not breathable.
• Glazed ceramic with residual porosity (earthenware):
It is less stable than stoneware, also neutral in taste and almost not breathable; its glaze is often hairline-cracked. This can limit how easy it is to clean.
• Enamel:
Just like glaze on ceramic, enamel is a glass coating—here on metal. Enamel is neutral in taste, easy to clean and relatively durable.
It is not breathable.
• Stainless steel:
It is stable and impact-resistant, but more prone to scratches and harder to clean than glazed ceramic. A metallic smell and taste are noticeably present.
It is not breathable.
• Plastics (polyethylene and polypropylene):
Scratch resistance is relatively low. The smell and taste of the plastic are slightly noticeable. With typical wall thicknesses, breathability is practically zero. Because of this—and because many boxes on the market have poor ventilation—most mould problems occur with this material. Studies also show that plastics tend to promote the growth of fungal and bacterial cultures.
In general, any container offered in Germany for storing food must be “food-safe”. However, this term by no means guarantees that it is free of harmful substances; it only indicates that certain limits are met.
• Wood:
Untreated, it is always harmless. Oils are harmless if they contain no problematic drying accelerators; varnishes only to a limited extent.
• Unglazed ceramic:
It is usually harmless. In individual cases, however, it contains manganese oxide or barium carbonate.
• Glazed ceramic:
The glaze can contain lead, barium, strontium and other heavy-metal oxides, which can dissolve in measurable amounts when in contact with acidic liquids. With bread, the issue is generally minor.
• Enamel:
The heavy-metal issue is more widespread due to the lower firing temperature than with ceramic glazes.
• Stainless steel (V2A):
It consists of almost one third nickel and chromium. These two toxic heavy metals can be released in significant amounts, especially when cleaning with abrasive agents.
• Plastics (polyethylene and polypropylene):
These two plastics are considered physiologically harmless. However, heavy metals are sometimes used as colour pigments, e.g. cadmium for yellow-red tones.
• Wood:
Untreated, it is always harmless. Oils are harmless if they contain no problematic drying accelerators; varnishes only to a limited extent.
• Unglazed ceramic:
It is usually harmless. In individual cases, however, it contains manganese oxide or barium carbonate.
• Glazed ceramic:
The glaze can contain lead, barium, strontium and other heavy-metal oxides, which can dissolve in measurable amounts when in contact with acidic liquids. With bread, the issue is generally minor.
• Enamel:
The heavy-metal issue is more widespread due to the lower firing temperature than with ceramic glazes.
• Stainless steel (V2A):
It consists of almost one third nickel and chromium. These two toxic heavy metals can be released in significant amounts, especially when cleaning with abrasive agents.
• Plastics (polyethylene and polypropylene):
These two plastics are considered physiologically harmless. However, heavy metals are sometimes used as colour pigments, e.g. cadmium for yellow-red tones.
Yes, decisively. For example, wood at double thickness also has double the vapour resistance. Moisture release would then be halved.
Yes—but only for the manufacturer. For a pottery studio or a ceramics factory, it is cheaper to produce the lid in-house than to outsource it. That is why production costs for all-ceramic pots are usually lower than for mixed-material designs.
No. Such containers combine two disadvantages: they have a rough, hard-to-clean surface that is sometimes porous, and due to the exterior glaze they are still not breathable.
It’s true that it keeps well there—but only with regard to mould. The taste suffers noticeably: it becomes stale and chewy. Only toast bread can be stored well in the refrigerator.
Questions about bread pots from Keramik Geiger:
Based on the experience of thousands of users, this combination of materials really is the optimal compromise:
The lid releases enough moisture that mould is largely prevented. The high breathability of untreated spruce ensures this reliably across the entire surface—more so than holes ever could.
Bread simply tastes best when it is neither too soft and chewy nor too hard and dry.
The pot made of densely fired stoneware is hard to beat in terms of durability.
Also: We want to spare our customers broken lids and chipped rims.
In 1992 we switched from ceramic to wooden lids. Since we mainly sell at pottery markets, we receive a great deal of feedback from customers every year. It is very clear: only wooden lids on ceramic bread pots!
The lid releases enough moisture that mould is largely prevented. The high breathability of untreated spruce ensures this reliably across the entire surface—more so than holes ever could.
Bread simply tastes best when it is neither too soft and chewy nor too hard and dry.
The pot made of densely fired stoneware is hard to beat in terms of durability.
Also: We want to spare our customers broken lids and chipped rims.
In 1992 we switched from ceramic to wooden lids. Since we mainly sell at pottery markets, we receive a great deal of feedback from customers every year. It is very clear: only wooden lids on ceramic bread pots!
Yes—unwrapped and uncomplicated. Definitely not with plastic. Paper doesn’t hurt, but it isn’t necessary.
In principle yes—wholegrain bread, white bread, that’s all no problem. Of course, you shouldn’t keep adding fresh bread while another loaf stays in there for weeks.
Cakes and sweet yeast bakes also keep well.
The pot is also suitable for pretzels—remove the salt beforehand.
Cakes and sweet yeast bakes also keep well.
The pot is also suitable for pretzels—remove the salt beforehand.
It can go into the pot as soon as it has completely cooled down.
On the bread-pot page, the external dimensions are listed for each size. If you subtract about 4 cm from the diameter, you get the internal diameter at the narrowest point at the top. At the bottom, the internal diameter is slightly larger again. To get the usable internal height, subtract about 2 cm from the external height.
You can find exact details for all dimensions in our shop.
You can find exact details for all dimensions in our shop.
For orientation, here are a few examples:
Round loaves up to 1 kg fit into the M size
up to 1½ kg into the L size
and even the less common 2 kg loaves usually still fit. If you want rolls along with a larger loaf, or a second bread as well, we recommend the XL bread pot
Please only order this if you really want a huge one.
Standard loaf tins (length 25 cm) fit comfortably in the L size
as well as in the oval pot
and in the M size
when a slice has already been cut off.
Oval 1 kg loaves from many bakeries fit into the XL bread pot
from some, only after the first cut. Once about three slices are gone, the L size
is sufficient.
Round loaves up to 1 kg fit into the M size
up to 1½ kg into the L size
and even the less common 2 kg loaves usually still fit. If you want rolls along with a larger loaf, or a second bread as well, we recommend the XL bread pot
Please only order this if you really want a huge one.
Standard loaf tins (length 25 cm) fit comfortably in the L size
as well as in the oval pot
and in the M size
when a slice has already been cut off.
Oval 1 kg loaves from many bakeries fit into the XL bread pot
from some, only after the first cut. Once about three slices are gone, the L size
is sufficient.
For half loaves or smaller breads, and also for bread-machine loaves. We counted how many average-sized bread rolls fit: it was 9. If someone wants a large volume (over 9 l) while taking up as little counter space as possible, we recommend the Family space-saving bread pot
For singles, it’s the S bread pot
as well as the space-saving shape
Couples mostly use the M bread pot
This size is also suitable for up to four people.
The L size
also works for some couples if space is not too tight; however, we primarily recommend it for larger families.
On weekends it can happen that this pot is not quite enough. For some, “XL” is then the comfortable solution—though it requires just as much counter space.
as well as the space-saving shape
Couples mostly use the M bread pot
This size is also suitable for up to four people.
The L size
also works for some couples if space is not too tight; however, we primarily recommend it for larger families.
On weekends it can happen that this pot is not quite enough. For some, “XL” is then the comfortable solution—though it requires just as much counter space.
It is not a disadvantage if it is only lightly filled. You will not notice a significant difference in the climate, so it will not dry out much faster. By the way, every bread pot is only lightly filled at times.
Therefore, when in doubt we recommend the next larger size—provided those extra few centimetres do not matter too much in your kitchen.
Therefore, when in doubt we recommend the next larger size—provided those extra few centimetres do not matter too much in your kitchen.
The most important thing is: dry and with access to air. Closed cupboards or drawers are not ideal. In most cases it sits on the kitchen counter; an even cooler room is better still.
Under unfavourable conditions—meaning warm and humid seasons, and with fairly moist rye bread—it should be eaten within four days. That way you are on the safe side.
For the rest of the year, most of our customers say it keeps for up to a week. However, that does not necessarily apply to every type of bread.
For the rest of the year, most of our customers say it keeps for up to a week. However, that does not necessarily apply to every type of bread.
Regular use, as is often recommended for bread pots, is not necessary with ours. It wouldn’t harm anything, but you don’t need to take that advice too seriously. It only applies to pots with poor moisture release.
Yes—it isn’t impossible for us either. You are significantly less at risk than with others, but if bread is left in it far too long, mould can still develop.
If you notice mould, or suspect it, please do the following:
If you notice mould, or suspect it, please do the following:
Mould can also be removed from the wood easily using concentrated vinegar essence:
Because of the smell, it’s best to do this outdoors and place the lid flat with the inside facing up (support it a little).
Pour vinegar essence on it undiluted (perhaps a small shot-glass amount), spread it, let it soak in and evaporate. Washing it off is not necessary; the smell will soon disappear.
Wipe out the ceramic base with vinegar essence as well, or put it in the dishwasher.
This treatment does not harm the lid and reliably kills mould spores. We also had this verified by a food laboratory.
Because of the smell, it’s best to do this outdoors and place the lid flat with the inside facing up (support it a little).
Pour vinegar essence on it undiluted (perhaps a small shot-glass amount), spread it, let it soak in and evaporate. Washing it off is not necessary; the smell will soon disappear.
Wipe out the ceramic base with vinegar essence as well, or put it in the dishwasher.
This treatment does not harm the lid and reliably kills mould spores. We also had this verified by a food laboratory.
These are mould stains, which can be removed in two steps:
The first and most important step is described in the previous answer.
The second step is for appearance and is called sanding. If you have the opportunity to send us the lid, we will sand it down for you. With a sanding machine it takes only two minutes and is of course free of charge.
Sanding is also possible by hand with sandpaper (grit 60, then 120 or 180), but it takes several minutes.
For the future: If you use vinegar essence as described above as soon as you suspect mould, no new stains will form.
The first and most important step is described in the previous answer.
The second step is for appearance and is called sanding. If you have the opportunity to send us the lid, we will sand it down for you. With a sanding machine it takes only two minutes and is of course free of charge.
Sanding is also possible by hand with sandpaper (grit 60, then 120 or 180), but it takes several minutes.
For the future: If you use vinegar essence as described above as soon as you suspect mould, no new stains will form.
Of course—although it is only necessary in rare cases. One customer accidentally placed the lid on a hot stovetop and it burned; another could no longer find it. We supply replacements.
Each bread pot is thrown by hand on the potter’s wheel—we are professional potters with high standards of aesthetics and function.
We leave the throwing rings that form while pulling up on the wheel visible instead of smoothing everything out. You won’t find two bread pots that are exactly the same!
We mix our glazes from natural raw materials such as feldspar, clay and lime. We fire at almost 1300 °C, which makes the ceramic especially robust and durable.
You can see the energy and vitality of the making process in every unique piece!
Thanks to our photovoltaic system, the firing process is also largely CO₂-neutral.
We leave the throwing rings that form while pulling up on the wheel visible instead of smoothing everything out. You won’t find two bread pots that are exactly the same!
We mix our glazes from natural raw materials such as feldspar, clay and lime. We fire at almost 1300 °C, which makes the ceramic especially robust and durable.
You can see the energy and vitality of the making process in every unique piece!
Thanks to our photovoltaic system, the firing process is also largely CO₂-neutral.
The coating is called glaze, because it really is glass.
Cakes can have “glaze” too—chocolate glaze and lemon glaze. In that case it’s just called that; it isn’t glass. 🙂
Cakes can have “glaze” too—chocolate glaze and lemon glaze. In that case it’s just called that; it isn’t glass. 🙂
Yes, our glazes are very resistant. Neither knives nor plastic or metal scouring pads leave scratches.
Absolutely. And because “food-safe” is not enough for us, we not only comply with the permitted limit values, we also guarantee that our interior and exterior glazes are completely free of lead, barium and strontium compounds.
They are made from rocks such as talc, feldspar and limestone, as well as minerals and clays.
They are made from rocks such as talc, feldspar and limestone, as well as minerals and clays.
There is no colour application whose lightfastness even comes close to that of high-fired glazes.
Our glazes will not fade for the next thousand years. Shall we bet? 🙂
Our glazes will not fade for the next thousand years. Shall we bet? 🙂
Our glazes are technically very demanding; they are matte and react very lively during firing. They are the result of years of silicate-ceramic experiments.
Let’s take a look at our green-blue one. It forms three different colours—green, blue and black—yet it never settles on an in-between tone. This reaction is what makes this glaze so exciting.
The yellow-brown and blue-shaded show a similar phenomenon. The former creates a play of light brown, ochre, reddish and darker brown tones. The blues of the latter range between grey-blue, purple and darker areas.
We are often asked what exactly “black-anthracite” is. We would describe it as a relatively dark, neutral anthracite. Some customers also see blue or green in it, and even red occurs.
White-sand is a warm white that lets the clay underneath show through slightly in places. At edges, corners, etc. it shifts into a light reddish-brown. In this contrast, the white comes into its own.
We like to allow firing runs in green-blue, blue-shaded and white-sand; less so in yellow-brown and black-anthracite.
Let’s take a look at our green-blue one. It forms three different colours—green, blue and black—yet it never settles on an in-between tone. This reaction is what makes this glaze so exciting.
The yellow-brown and blue-shaded show a similar phenomenon. The former creates a play of light brown, ochre, reddish and darker brown tones. The blues of the latter range between grey-blue, purple and darker areas.
We are often asked what exactly “black-anthracite” is. We would describe it as a relatively dark, neutral anthracite. Some customers also see blue or green in it, and even red occurs.
White-sand is a warm white that lets the clay underneath show through slightly in places. At edges, corners, etc. it shifts into a light reddish-brown. In this contrast, the white comes into its own.
We like to allow firing runs in green-blue, blue-shaded and white-sand; less so in yellow-brown and black-anthracite.
That’s a design question. We find it more appealing to leave a little of the clay visible rather than covering it completely.
We like to show the making process!
But of course it’s all a matter of taste. Perhaps you’d like to get used to these bread pots that way?
We like to show the making process!
But of course it’s all a matter of taste. Perhaps you’d like to get used to these bread pots that way?
It is made of solid spruce, laminated in three layers. Spruce is particularly well suited because of its high breathability. The glue line is both moisture-permeable and waterproof. The thickness of the lid is 13 mm.
Practically none.
With our three-layer solid-wood lids, wood movement is so minimal that the bread pot always fulfills its task 100 percent.
With our three-layer solid-wood lids, wood movement is so minimal that the bread pot always fulfills its task 100 percent.
We advise against it.
Oiling would reduce the wood’s breathability, and moisture could no longer be released quite as optimally.
Under no circumstances should the lid be varnished.
By the way, it will sooner or later darken.
Oiling would reduce the wood’s breathability, and moisture could no longer be released quite as optimally.
Under no circumstances should the lid be varnished.
By the way, it will sooner or later darken.
A quick rinse and letting it dry again won’t harm the lid. It will only become a little rough. It becomes perfect again if you go over it with fine sandpaper (grit 180).
Yes, absolutely. The lid is not.
The handle is glued on and holds reliably.
For those interested in more detail: We use a two-component adhesive at high temperature.
We use a special two-component adhesive that cures at high temperature.
For those interested in more detail: We use a two-component adhesive at high temperature.
We use a special two-component adhesive that cures at high temperature.
The idea is theoretically correct, but in use it turns out that the difference with or without grooves is relatively insignificant. What matters is whether the container releases enough moisture at all.
We throw them in seven sizes/forms and glaze them in five different colours. Is there something for you?
You can find an overview and current prices in our online shop
You can see the original bread pots at some pottery markets in southern Germany
and of course directly in our workshop in Adelsried.
You can find an overview and current prices in our online shop
You can see the original bread pots at some pottery markets in southern Germany
and of course directly in our workshop in Adelsried.