Reston Lloyd Eurita 4 Quart Terracotta Clay Non Stick Dutch Oven – Natural, Lead Cadmium‑Free, Oven & Microwave Safe, Rustic Slow-Cooker Pot Roasting & Casseroles, Healthy cooking with recipe guide

I like sourdough. I do not like paying $15 for a loaf. I make my own. I also do not like cracking a tooth on a crust that is hard like cement. I also don't care about giant holes in my bread, I like an even loaf I can cut, chew, and put butter on without having it drip on my shirt. If you feel the same, this is your baking vessel. I preheat the oven to 460 or thereabouts (but not 500) with the bottom part in it while soaking the lid in very hot water in the sink. Once the oven reaches about 380, I take out the bottom part, put the dough in together with some parchment paper, score the dough, fish the lid out of the sink, and put it all back in the oven. I bake for 30 to 40 minutes, take the lid off, bake another 15 to 20. This gives you a loaf with a smaller crumb and a softer crust. It does not give you a cracked crust like on those artisan loaves being shown on the Internet and the oven rise is not very dramatic because you don't add ice cubes or water. I tried adding a pan with hot water but did not see any difference in oven rise. What you get is an easy to cut and delicious loaf of sourdough. The crust is still crackling when fresh out of the oven but softens after a few hours.You actually don't need the parchment paper, I tried a loaf after spraying some pam on the inside and it did not stick, at least for me it did not.

Arrived well packaged. I use it exclusively for baking my sourdough bread. I soak the lid in water for 20 minutes before baking to provide steam during the first part of the baking cycle. The glazed interior ensures the loaf slides right out. I might have to buy a second one so I can do two loaves at a time.

Made beautiful bread!

This was my first time using using a clay pot to cook anything. My sourdough came out great.

This clay baker can help take your sourdough game from just okay, to wow in a matter of one bake! You simply soak the baker in water for 10-20 minutes, get your dough in and cover, set the oven for 40 minutes, then remove the lid for 20-30 and you will literally have the most beautiful bread you've ever seen! This baker will help weaker dough stay in the boule shape and give you better oven spring! It's fantastic! The only downfall is that is MUST be used in a cold oven. So if you are doing multiple loaves you have to wait until the baker is cold (to soak) and the oven is cool again. So just do yourself a favor and get two (like I did). LOL

I absolutely LOVE this classy bowl for baking bread!! I make a large batch of dough, throw it in the fridge, and pull out enough for a load 3-4 times a week. I throw the lid into a sink of hot water. While it's soaking, I knead my bread into a flat ball, place it in the bowl, decorate the top, and set on a warm oven to rise. After about 2 hours, I put the soaked lid on and place it in the oven. Best bread ever!!! The top is tender and chewy, and the inside melted in your mouth!! I have his purchased the loaf pan with the lid and the garlic Roaster. I'm going to buy the 4 quart soon also!!!

Absolutely BEAUTIFUL piece to add to my kitchen bakeware!She is glazed on the inside for easy cleaning, and the outside and lid are unglazed. I purchased to bake sourdough bread, which is my goal for this month! Don't hesitate to purchase! She is a beauty queen & versatile piece to have in the kitchen!!!!

These Eurita clay bakers are awesome! I've started using them to bake my Einkorn Sourdough Bread. I prefer my crusts to not be extremely hard, which my cast iron Dutch oven produces. These clay bakers steam the bread and keep the crust a little softer and very very tasty!!!♥️♥️♥️