A question about a recipe: Buttermilk Oatmeal Bread
I have a question about step 18 on the recipe "Buttermilk Oatmeal Bread" from AntoniaJames. It says:
"A Note about Clay Pots: This recipe works well either as a free-standing oval on a pizza stone, or in a loaf pan. If using a standard metal pan, lightly oil it before putting the dough into it for the second rise.
If you are using a clay pot, please remember that (i) it benefits from soaking in water before using; and (b) you can’t put it, while cold, into a hot oven. So fill up the clay pot about ¾ with water and put it into the oven; about twenty minutes before the time you expect to put the bread in the oven, turn it on (325 degrees Fahrenheit for a convection oven, or 350 for a regular oven). When the dough has completed its second rise, remove the hot pan from the oven, discard the hot water – I use it for cleaning the oily bowl– and then place the dough in the clay pot, using the parchment on which the dough rose. You can oil clay pots, but they don’t absorb as much water during the soak. The absorbed water creates steam in the oven, which improves the crust.
" I'm a fairly timid baker still. I don't have a pizza stone, and embarrassingly, I can't find the loaf pan I thought I owned. My loaf is on its first rise right now. I can certainly go out and buy a loaf pan in the meantime, but I was wondering if the Spanish clay dish that I have would work. It's basically the shape of large, low pie pan. I'm thinking it might suffice... Thoughts, anyone? Thank you!