No-knead bread in Romertopf: how to prevent sticking?
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I tried making a no-knead loaf in a Romertopf clay baking pan today for the first time. I sprinkled some cornmeal on the bottom of the pan and around the sides of the dough where I thought it might stick.
I plopped the dough into the pan, wet the inside of the cover, and put it all into a cold oven. Baked for a while, then removed the lid to finish it.
The crust was nice and crisp, everything worked fine, BUT the loaf stuck to the bottom and sides, and I ruined it by prying to get it out.
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