Non-preheatable cloche -- what for?
I just received as a gift the "Cloche Bread Baker With Handle" from King Arthur. The KA reps in the review section are pretty clear that you shouldn't pre-heat this and then add bread to it, as it may crack. (They also don't recommend soaking.) I'm not sure what kind of baking it's designed for.
All my usual breads call for baking either in a pre-heated dutch oven, or on a pre-heated stone with steam, and it seems to me that this cloche will give me slow initial heating and resultingly little steam early on. So I'm not really sure what the purpose of this is. As a test, I made a simple dough and added the cold cloche with the bread into the hot oven, per recommendation. The result had poor oven spring and an underwhelming crust, compared to my usual.
So, my question is, for what kinds of bread does this thing have an advantage? My go-to breads are mostly levains in Hamelman's book, and similar things from Reinhart. But I'd be willing to branch out.
The bread that I got out on my first attempt was fine, but it wasn't as good as I'd get by other methods. (With the obvious disclaimer that my sample size is N=1; maybe I should just try again.) I'm looking for some cases where I would actually choose to use this thing. Since KA sells it, I'm sure there must be some!