November 14, 2011 - 6:33am
baking dome
my friend the potter has just made me a stone ware baking dome and needs to know wether it should be glazed or not and as i have never seen one have no idea so if someone out ther ownes one could they please let mr know if it is glazed or not
thanks Geoff
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Unglazed I believe.
With glazing on the inside of the dome, there's a possibility of condensation with a wet dough resulting in white spots on the loaf. I prefer unglazed. Remember the dome should be removed 10 ~ 15 mins into the bake to act as a venting step.
Jim