I cannot stress enough the word *careful* for pouring the water into the pan. I was less than careful and ended up making a $300 loaf of bread (the cost to replace my oven glass, which promptly cracked into a bunch of pieces when I spilled water onto it -- cool water and hot glass are a bad combination). I've actually stopped putting the water in, and the bread still bakes up fine, just with a bit less crunch. I have your Artisan Bread Baking Crock -- could you give me instructions on how to bake this bread using it? If you check out the recipe here it will tell how to use the crock. Again, be careful when adding the bread to the dutch oven and pushing it back into the oven. Irene @ KAF

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