Originally Posted by
Mkotch
Thanks for reminding me that I have one, shoved way back on a bottom shelf. I used to use it a lot and think I'll try bread in it. For American ovens, I think 425 degrees would work. And I think I'll brush a little olive oil on the inside of the bottom to make sure it doesn't stick.
I put parchment paper underneath the dough before proving in the clay pot. I read this tip online somewhere when I first looked at baking bread in the clay pot. I also sprinkled/dusted the parchment paper with a little semolina. The parchment paper made it very easy to remove the loaf from the pot too.