Tip on baking in a cloche or Dutch oven from KAF
I just saw this on the KAF web site (http://www.kingarthurflour.com/shop/items/artisan-bread-baking-crock):
While the New York Times recipe calls for the crock to be heated before adding the bread dough, we actually let the dough rise right in the crock, then put it into a preheated oven. It works fine, and saves us the worry of heating an empty baking dish in a very hot oven.
Has anyone tries proofing loaves in the pot in which they will be baked? If so, how did it work for you?