Romertopf Clay Baker
I was wanting to try baking in a cast iron dutch oven, but cannot find one here in Sth Aust under $250 odd, so purchased a Romertopf instead. However, when I got it home, I noticed the inside lower part is glazed. Is this suitable for baking sourdough loaves at high temp and do I need to soak, line or otherwise treat it against sticking? I have noticed on this site some people place it with the bread in a cold oven, and I have also noted some who heat the whole baker in a hot oven and then place loaf inside, which is what I would prefer. Instructions say the safe baking range is from 180-220deg C.
This is the only supplier of this baker that I could find, so my options are limited in finding an alternative. I have a Le Chasseur enameled cast iron casserole (similar to Le Creuset) but I believe the black handles on the lid melt at high temps?
Would appreciate any help or suggestions. Oh to live somewhere where I could access good bakeware and tools!