I used to use a round pot, with the method described in the recipe (placing proofed dough into the hot pot). The bread came out great, but I wasn't happy with round loaves. I've been using a clay baker for a while - proofing dough in the baker overnight in the refrigerator, taking it out of the fridge while the oven preheats for an hour, then baking. The bread comes out great and it's easier than transferring dough into a hot pot.

• Reply