Anyone using a Romertopf for bread baking??
I just gone one and I was putting it away today and read in the directions that you should put the risen dough in the Romertopf into a COLD oven and then heat to 500 for baking the bread. That seems kind of odd to me, what happens to bread when it's baked like that?
Another video I saw online preheats the Romertopf empty, and then put the risen bread dough in it to bake, transferring it from a pan where it was rising. The only reason I am hesitant to try that is I haven't had good luck transferring dough, mine seems to always deflate.
But I guess it would be a total no no to put a room temp. Romertopf into a hot oven? BTW, this gizmo seems rather cheaply made to me. I'm sure older ones weren't this thin. I got it beause of the shape and because it was cheaper than the LaCloche. Get what you pay for I guess.