Sassafras Bread Dome

I use one on a regular basis and I usually do a boule that's anywhere from 1000 to 1080 grams of dough before it's baked and there's plenty of room in the la cloche.   You could probably go bigger if you wanted to, depends on the size of your proofing basket.

Kyle

I have a Sassafras Superstone 14.5" Covered Baker.

http://www.amazon.com/Sassafras-SuperStone-Covered-Baker/dp/B00004S1DW/

It uses about 500g of flour to make a torpedo loaf. Steam comes from moisture in the dough and is trapped in the closed baker. I don't spray the dough with water. I oil the baker interior and apply some cornmeal to avoid having the dough stick. The dough will stick without this coating.
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I let the dough rise in the Sassafras Superstone baker and start it in a cold oven to avoid shocking the ceramic baker. The crust turns out nice and crisp.
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Here's a recipe I developed for the Sassafras Superstone baker.
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French Bread in Covered Baker
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Makes one 2-lb loaf. (I used a Sassafras Superstone 14.5" Covered Baker). The sourdough starter is used to add flavor  (like a pâte fermentée), not sour , with the short rise times in this recipe.
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1 1/3 cups - 10.6 oz (300 g) Warm Water
3/4 cup - 7 oz (200 g) Sourdough Starter - 100% hydration, cold from the fridge   (used like a pâte fermentée) 
2 teaspoons - 0.28 oz (8 g) White Granulated Sugar
2 1/4 teaspoons - 0.25 oz (7 g) Instant Yeast, or 1 packet
2 teaspoons - 0.25 oz (7 g) Diastatic Malted Barley Flour
2 teaspoons - 0.43 oz (12 g) Table Salt
4 cups - 17 oz (450 g) All Purpose Flour and Bread Flour (2 cups of each)
1/3 cup (50 g) White Whole Wheat Flour
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You may have to adjust the water or flour slightly, depending on the hydration of your starter. I bake by weights (grams), so the volume measurements are a close approximation.
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Attach bowl and whisk attachment to Kitchen-aid mixer.
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Add water to mixing bowl.
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Weigh out starter and add to water in mixer bowl.
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Dissolve yeast in water in mixer bowl. Add sugar.
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Mix on Speed 2 for 1 or 2 minutes until well mixed.
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Remove whisk attachment and add dough hook to mixer.
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Mix table salt into dry flour.
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Add flour to mixer bowl. Turn to Speed 2 and mix about 1 minute, or until well blended.
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Knead on Speed 2 about 4 minutes longer. Dough will be slightly sticky, but the dough should not stick to the bowl, to any great extent.
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Let rest 5 minutes.
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Knead on Speed 2 about 2 minutes longer.
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Remove dough from bowl, form dough into a ball and allow to rest on breadboard 10 minutes.
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Perform stretch and fold on dough. Form a ball. Cover with a bowl and allow to rest 10 minutes.
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Perform second stretch and fold on dough. Cover with a bowl and allow to rest 10 minutes.
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Perform third stretch and fold on dough. Let dough rest 5 minutes.
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Coat inside of covered baker (inside top and inside bottom) with cooking oil. Sprinkle bottom with cornmeal.
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Form dough into long loaf, place in covered baker.
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Cover. Let rise in warm place, like an off oven, about 1 hour, or until doubled in bulk.
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With sharp knife, make 3 diagonal cuts on top of loaf, 1/4" deep. Replace lid. Place in oven.
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Start in a cold oven. Set temperature at 425°F and bake, covered, for 40 minutes.
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Remove covered baker lid. Bake, uncovered, 10 more minutes (for a total of 50 minutes) or until golden brown and center of loaf reaches 205°F.
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Remove from oven, remove loaf from covered baker and allow to cool before slicing.