I have just bought an oblong La Cloche Clay Baker. I baked my first loaf in it yesterday. The bread rose beautifully, but stuck so badly to the bottom that I had to cut it out and it was unusable. What must I do to the baker to prevent this sticking?
Romertopf oval clay baker and spray it with canola oil before loading in the dough. Never sticks that way.
use parchment paper
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