La cloche - Romertopf / Terra cotta pot instructions?
I am just thinking of buying a "la cloche" or a similar clay bakeware to bake our bread. I have read many of the comments here on TFL and elsewhere, but now I am a little confused about how to use clay bakeware...
- some people recommend to preheat the la Cloche in 500°F oven (for how long?) and some prefer to put it directly with the dough inside in the cold oven. Does it make a difference? Is there a method that is better for different kinds of bread - for example lower/ higher hydratation, no knead, sourdough, yeasted, sweet...?
- is it necessary to sink the bottom and the top into the water before baking?
- is it necessary to oil the dish or to use a parchment paper?
- what size of la cloche (or romertopf) is recommandable for a 1 1/2-pound loaf? or 2-pound loaf?
I will be very happy for explanation :-)