Tartine Country Bread baking in a Clay Pot or Ducth Oven
I have been baking Tartine Country Bread for the past 6 month in a 7qt dutch oven. They always turn out good. But the downside is that I can bake only one at a time. At the end of this month I am going to bake 20 loaves of this country bread for a donation event. Now I am thinking to get two oval shape either dutch oven or clay baker. Clay bakers are much cheaper than dutch ovens. Does anyone have experience making Tartine bread in a Clay pot? Will the quality of the bread be the same as the one baked in a dutch oven?
Thanks for sharing your experience!