Clay vs Cast Iron

I was using a cast iron Dutch oven for my sour dough bread. Baked at 500 for 30 minutes covered and 400 uncovered for 10 minutes.

Just got a clay baker and my bread comes out gooey inside. Do I need to change my baking plan ?


How big is your dough?

4 cups flour and 1 3/4 cups of water

Okay, that’s on the larger side but basically standard sized. I assume you use 1/4 - 1/3 cup starter.

My loaves of that size are cooked through in the clay baker with
500F for 20 min, lid on
450F for 10 minutes, lid on
450F for 10-15 minutes, lid off

Maybe try these times and temps?

Thank you very much. I am going to give that a try.