No-knead bread in Romertopf: how to prevent sticking?
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.
How do you prevent sticking in this pan? And how exactly are you soaking (or not) and preheating (or not) and baking?
(In the past I've used a heavy Dutch oven and sprinkled cornmeal, which worked great.)
Thanks in advance for any advice.
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