There are several ways to make an oval baker. This is the way I throw and hand build a baker.
1. Using three pounds of cone 6 clay, throw a hollow cylinder that is 6 inches wide and 4-5 inches tall.
2. Leave some clay on the bottom that will be used to attach the bottom. Once wired off, take both wet hands and move the sides together making an oval. Set aside to set up.
3. Roll out a slab 1/4 inch thick to be used as a bottom...allow to set up.
4. Slip and score the slab and the bottom of the casserole. Attach and paddle both pieces together. Run you finger around the outside and inside connections....it is VERY important to compress well or it will split.
5. Set the casserole on a piece of smooth newspaper or sheeting. As this continues to set up, roll out a 6” x 6” 1/4 inch slab to be used for handles. My handles look like crescent rolls. Each handle is about 3 inches wide x 5 inches long. I carve, stamp, or roll a design into the handle and arrange it on the inside and outside of the short end of the casserole. As they dry they, they tighten on the form.
6. Bisque fire to cone 04 and glaze fire to cone 6.