I do have a question: I had been doing the no-knead artisan bread in my Le Creuset oval Dutch oven with great results (30 minutes of ore-heating etc.). About a month or so ago I bought a lidded stone baker and have used that as well for the same recipe. It's good but there is a noticeable difference in texture. The bread baked In the stone baker is more "spongy," for lack of a better word. Any thoughts on why that may be the case and how that might be fixed?

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