Hi there, thank you for this article! I have just started to use a lidded ceramic casserole dish for my dough. I read in one of the above comments that a cloche probably shouldn’t be preheated, would it be the same for my dish? I found it at an op shop so it doesn’t have any user guide or instructions with it that I can refer to. Should I also avoid oils and just use semolina it polenta?

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