Which would be preferable, a covered ceramic casserole, or an enameled cast iron roaster? Which should you preheat and which should you start in a cold oven? And if you preheat, how do you transfer the loaf to prevent deflatting? Mine is all mixed and ready to be baked! Either is fine. Start the ceramic casserole in a cold oven if it can't take a sudden change in temperature - that info. would be in the info. you received with the pan when you purchased it. And you let the bread rise right in the pan; no need to transfer a risen loaf. Good luck - PJH

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