Your no-knead crust bread recipe says to pull off a softball/grapefruit-sized ball of dough. For Dutch oven baking it states to "measure out" 2 lbs of dough, enough to fit the bottom of the Emil baker. I'm using a Lodge 4.5 DO. I don't think even 2 lbs is going to fit the bottom, and I don't want a huge loaf. So it sounds like I'm not going to get the same amount of height in my loaf. Will it still be better than baking it on a stone?

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