I would like to know if anyone has any experience baking bread in round "La Cloche" or Covered "Romertopf" type bakeware?
I became intrigued by the idea of duplicating a brick oven result as mentioned in the King Arthur's Baking Catalog-(They carry the "La Cloche).

Here is a link to a recipe and article explaining the health benefits of going back to the much longer ferments and rises of pre-WW11 baking.

http://www.westonaprice.org/foodfeatures/ourdailybread.html [1]