I have round & large oval clay bakers, and now need a covered 14 x 5"ish style too. Neighbors with kids often get a loaf when I bake - they love testing new recipes. It seems there are 3 main choices: King Arthur, Breadtopia La Cloche, or Sassafras Superstone. Prices are within a few dollars. Any recommendations for or against any of these brands?
I've only made unfilled breads in clay. For something that may ooze out & carmelize on the clay (like cinnamon swirl), would it be best to line with parchment? Thanks for the feedback!
I have a Romertopf and the similar clay baker purchased from Breadtopia. I think most of the clay bakers come with instructions that recommend a cold start. But, if you watch Eric's videos, he preheats the bakers and then adds the cold (room temperature) dough. Before I bought the Romertopf, I exchanged email with Eric, asking him about that. He indicated that he has cracked Sassafras bakers but has never cracked a Romertopf.
I like the results that I get with both of these bakers, putting room temperature dough in a baker preheated to 450. I proof with parchment and then transfer the dough on the parchment to the baker when baking something that might make a mess, e.g. cinnamon swirl and breads with cheese.
Do you soak the container before baking or simply heat it dry?
If I were doing a cold start, it might make sense to pre-soak the top. The bottom has a glazed finish, so a pre-soak wouldn't accomplish anything. But, since I typically pre-heat the Romertopf before putting dough in it, I do not pre-soak it.