Marcy, I haven't tried this, but it should work fine. I would recommend a few precautions to avoid damaging your pot and to prevent sticking: Be sure to oil the Staub well and sprinkle with the coarse flour generously, to prevent sticking. Also, you'll need the dough and pot to sit out at room temperature for at least a full hour before baking, to avoid thermal shock. To prevent the dough from drying out in the refrigerator, add a layer of plastic wrap between the pot and lid. Barb@KAF

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