Good morning!
What happens when you bake this in a Dutch oven with a flat lid instead of round? I have the 5 quart Staub cocotte, with the lid that has the knobs. Will the dough press into the knobs, or will it not rise that high? I'm just trying to figure out what it will look like and if it'll be challenging to remove. I know you can make bread in these vessels, but I've always been intimidated.

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