Hi Lisa, no, for most bread recipes you'll still want to allow time for a second rise in the shaped form before baking. It's true, however, that you don't want the loaf to be fully risen when you put it in the oven. Steam (or the moisture trapped by the lid of your covered baker) will help allow for further rising during the "oven spring" period, when the heat from the oven causes the yeast to be very active and the dough to rise rapidly. Moisture during this time keeps the surface of the loaf soft and flexible, so that it can expand easily. Once the temperature of the dough reaches about 140°F, the yeast will die and the loaf will set. It's at that point (usually about halfway through the bake) when you'll want to remove the lid and let the bread finish baking in a dry oven. 

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