I made these NYT loaves today. The smaller one in the back was baked on a pie plate (I broke the bottom of my la cloche), covered with the lid from the la cloche. The pie plate was fluted and it affected the way the loaf browned. The larger loaf was baked in my 4 1/2 qt. oval Le Creuset and it rose and baked beautifully. Later today I'll post a picture of the huge rye I baked in the oval Le Creuset.
I used the focaccia recipe from the book NO NEED TO KNEAD and used the technique from NYT. I'm very pleased with the results.