Clay pot bread question
I often bake bread in a dry clay vessel but I do not let my dough do its final proof in the clay. Rather, like cast iron, I preheat the clay and when hot, turn the final shaped dough into it and then straight back into the oven.
Here is my question …
If I want to let my dough do it’s final proof in the room temperature clay pot, how much should I increase my oven Temperature and/or baking times to account for the need to also heat up the clay pot? And, yes, it depends on the thickness of the clay pot and its overall size (mass) but any experiences or observations are welcome.