Hi there bread baker, you can definitely let the dough rise right in the pot; we actually recommend doing just that so you don't have to worry about transferring the dough when it's fully-risen and quite delicate. To ensure the bread doesn't stick, we recommend seasoning your pan well before you begin. Try heating up the pot in the oven slightly and then rubbing a neutral-flavored vegetable oil on all the interior surfaces with a paper towel. Let it cool, and then coat it in oil again before adding a sprinkle of semolina flour or cornmeal. These slightly coarse ingredients help create a barrier between the pot and the dough, which will prevent it from sticking. We hope these tips help! Kye@KAF

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