Question for all you Dutch Oven users--I've just started playing around with that idea. I've read different versions of it--with a pre-heated DO, and without. Which do you prefer? The pre-heated makes the most sense to me! Jeri, preheated works well IF you're sure your Dutch oven can take being heated to a high temperature with nothing in it. Cast iron - no problem. Stoneware? Check the manufacturer's instructions. Some stoneware's OK; some, danger of breakage. The other tricky issue is turning that risen bread into the hot pan - you need to be very careful; for safety reasons, of course, but also that the loaf doesn't stick to whatever it's been rising in/on, and is able to settle happily into the hot pan. All in all - it's worth trying if you know you Dutch oven can take the heat. Good luck - PJH

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