baking with a "clay pot cooker"
Forgive the question if it's already here someplace. I haven't baked fresh bread in 20+ years and crave your indulgence. I'm housesitting some property for a relative until it is sold and have found an unused, brand new "Rumtorf"' (spelling) clay cooker in the medium size. After reading the instructions ( it says to soak in water for 1/2 hour prior to use and put into a cold oven) for poultry / meat my question is would this be adaptable for baking a loaf and if anyone has experience with it can you give your insight. Would you still soak it in water? The idea with that is that the steam keeps the meat from drying out. To adapt for bread would you preheat it in the oven dry and then place the raised dough in it? Thanks in advance for your input.--Mary