October 22, 2015 - 12:26pm
covered clay bakers
I bought a covered, grazed bottom, oblong baker at Goodwill and have been experimenting. I like the bread I bake starting in a cold pot with the cover soaked for a few minutes. The Forklish levain comes out beautiful and shiny, but it sticks to the pot or the parchment. So I end up pulling the bread out in pieces or slicing the bottom crust off with the parchment.
Should I be soaking pot, using hot oven or cold, and preheated pot or cold?
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What kind of parchment are you using? It shouldn't stick. In any case, you can try oiling the paper or just the pot and sprinkling a layer of corn meal or semolina before you put in the dough.
.... tend to call for the cooker to be preheated before you put the dough into it, no? When I do it that way (here's the clay cooker I use), even when I use parchment, there's no sticking of any kind.
Good luck!
available, One used by bakers no bread will stick and you can use it over and over again till it falls apart. One other kind i buy is made for wrapping tamales in when you don't have corn husks. They work great for tamales but everything baked on it sticks - it costs 1./10th the price of good parchment.
If you have the cheap parchment you can try spraying it with PAM - that works sometimes