JoAnn, Is there any prep necessary to the 9″ round cake pan or stoneware bread crock? Where do you place the oven shelf for best browning? I've baked my no-knead breads in a cast iron dutch oven and also discovered the perfect looking loaf on the top, only to discover the thick black bottom. Moving the pot to a higher shelf in the oven did help that. Baking with parchment paper also helped some. Thanks so much for all your tips!

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