Hi - I received a huge rectangular Romertopf baker; it’s glazed, has side handles, and no top. Any other Romertopf I’ve ever seen has a top, as in, that’s the whole point of the clay baker.
Has anyone else used one of these topless clay bakers? I’m assuming it’ll offer very little beyond a standard loaf pan. I did try it with a loaf of rye this weekend, and that came out ok. Does anyone know if other things can be baked in it, like a baked oatmeal, or a fruit crumble/crisp? I’m asking because this thing is massive. The bread I baked was a two-loaf recipe (7 cups of flour) and though it got a nice spring and all that, it didn’t come close to edging over the top. I’m thinking I could almost use it as a cake pan of sorts.
Sorry to ramble, this thing just has me flummoxed a bit.
