I was wondering about this as I am getting a much higher success rate baking yeasted/sourdough breads in a covered clay pot even though the recipe wants them to be baked the usual way.

But then I thought to myself: well, who is the judge? Answer: I am. 

And then actually it occurred to me that baking in a pot mimics wood fired ovens and I came to the conclusion that pot baking was more authentic than 'conventional' baking!

Tell you another thing: I am lousey at slashing loaves...and I find that with the pot method they don't actually need slashing. Hurray! One dilemma less!

Just thought I'd share my rambling thoughts.