I’ve been having good luck baking sourdough in my Breadtopia clay baker, but occasionally the middle of the bottom sticks and I have to kind of tear the loaf out. I pre-heat the baker, not always for a full hour - could that make a difference? I don’t want to put oil in it if I’m pre-heating, I assume that will cause a lot of smoke. Any suggestions?
You should try lining the baker with parchment paper.
I’m afraid that will affect the crust - is that an issue?
Dust the bottom of your loaf with wheat bran or cornmeal. I use wheat bran and it never sticks.
I’ll try that, thank you.
It will not affect the crust at all.
Parchment paper. is the key, my son showed me something, after his 2nd loaf. Line your proofing basket (got one at Good Will) line it with parchment paper and just pick up the parchment paper with the dough, drop it in your clay baker, no need to pick up just the dough. It’s the only way I do it now.