Anyone ever use a Romertopf Clay Pot?
I just inhereted a 30 year old hardly used clay pot bakeware (unglazed) make by Romertopf, model 110 with inside dimension of 9.5" x 6.5" x 3", with a domed top of the same dimension that would allow 6" in height - looks perfect for a 1.5 lb loaf. Instructions require 15 minutes of soaking in water to allow the pores to soak up the water. Place item in cold oven, bring up to heat.
Has anyone made bread in one of these? I would think the bread would have to rise on parchement placed in a similar shape vessle and then lift and place into the pot, cover, and bring oven up to temp. Remove cover after 20-25 min (instead of 15 given cold start?) and finish from there?
Any thoughts or experiences would be welcome!! I've made nice loaves using a cast iron dutch oven removing lid after 15 minutes, and in the long run, that may be easier. But I have to try it.