How to get crispier crust on a bread in clay pot?
Hi guys, I tried baking a simple artisan bread in my new unglazed clay pot (just like romertopf). I got decent bread rise but I have noticed that I didn't get as much browning on the bottom and top and not much crispiness of the crust as I get doing the same thing in my cast iron lodge pot. I usually bake it my bread at 450 F for half hour in cast iron and I get better result crispiness wise and color at the point I remove the lid. I did preheat the clay pot in the oven for 40 min to 450 F and I didn't wet the pot. Does anyone have any suggestions on how to get crispier crust on top and the bottom of the bread? Was my clay pot too cold? Should I bake it like 10 min longer or possibly soak the clay pot before?