Greetings. I just received my 4.2 Quart Artisan Bread Baking Crock and Dutch Oven and want to start off right. Using this lovely method in in keeping with the one detailed in my new Jim Lahey book, but seems to conflict with the suggestion on my crock's product page that your test kitchen raises the dough in the crock and then puts it in a preheated oven. Has your opinion on this changed with more testing? I want to do it correctly. I once had an unfortunate experience with preheating an expensive pizza stone so I'm afraid to crack my beautiful new pot. :)

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