Question re use of Staub Cocotte for baking bread
I bake bread by first placing a pan of water on the bottom oven tray, then I place my bread on a floured pan and I spritz water into the oven a couple of times in the first few minutes. I start with a hot oven 475F then turn down to 450F.
I'm wondering about using my 5qt staub cocotte. I've read about baking no-knead bread in a cast iron pot, so can I also bake my sourdough bread (definitely kneaded using S&F method) in my staub, with the cover on? By using my staub, would that replace my pan with hot water and my water spritzing? Would I have better results with my bread? Would it make a difference? And because I'm starting out with such a high temperature, would I need to pre-heat my staub before placing my bread inside?