Is baking in a pot cheating?

I was wondering about this as I am getting a much higher success rate baking yeasted/sourdough breads in a covered clay pot even though the recipe wants them to be baked the usual way.

But then I thought to myself: well, who is the judge? Answer: I am.

And then actually it occurred to me that baking in a pot mimics wood fired ovens and I came to the conclusion that pot baking was more authentic than 'conventional' baking!

Tell you another thing: I am lousey at slashing loaves...and I find that with the pot method they don't actually need slashing. Hurray! One dilemma less!

Just thought I'd share my rambling thoughts.

I think you hit the nail on the head. If the bread is good and you like it, theres no reason to change. I think the really cool clay pot is pretty expensive which is why a lot of people probably aviod using one. But if you got one, go for it. And if you got it cheap even better

demegrad

http://www.demegrad.blogspot.com

Since the NYT method hit the newqs, I've been baking in a le creuset more and more.Using my usual mehtods and recipes, but I came to the same conclusion - it more closely resembles traditional wood fired domestic ovens than a modern oven does, gives excellent results and does away with all of these to slash or not to slash, to mist or not to mist issues! Only if I want a different shape, or to make buns, do I abandon my le ceuset now!
Andrew

What kind of clay pot are you using? is it one of those oval earthenware cooking pots?

do you preheat the clay pot in the oven?

or do you just preheat the oven and then put the cold pot with the bread in it?

Thanks

Rod

Thunder Bay/ Canada