Bread sticking to Romertopf

Lately I’ve encountered a problem removing the loaf from the Romertopf due to extreme sticking. Whereas the loaf used to slide out easily, it’s now very difficult to remove. I’ afraid to oil the Romertopf for the fear of burning the oil while it heats in the oven. Any ideas would be helpful!


I normally sprinkle some flour over the dough or use parchment paper to prevent sticking problem

You can also use some corn grits, coarse corn flour or semolina, but the parchment paper works really well too.

Thank you! One question, does the parchment paper burn at all at 450 degrees?

The parchment paper might darken, sometimes significantly, but I’ve never had it actually burn.