Romertopf for baking sourdough breads
Can anyone give advice on if a Romertopf is good for baking sourdough or no-knead breads please? If so this may save me from buying a cloche or dutch oven.
I've made regular quick rise bread in a Romertopf in the past with success but start the baking with from a cold oven - not sure if this would work well for sourdough or wet doughs.
I like the grooves you get from sourdough which has been proofed in a banneton and I have an oblong banneton that is compatible with the size of my Romertopf - so I wonder if I can get away with turning out proofed sourdough out in to pre heated Romertopf without the dough collapsing or the Romertopf cracking? and should I soak and/or line the Romertopf?
So if anyone uses (or has used) a Romertopf for sourdough and can share some advice - or comparisons with results from a bread cloche - that would be great thank you!