I too really love the no knead bread method and have always used the pre heated pot method, with great success. I use my Le Cruset and a clay baker. I have never "soaked" the clay baker b/c I'm concerned it will crack if I place the soaked clay baker in a 450 degree oven. The bread I've baked in the clay, unsoaked baker turns out beautifully, but wondered if the steam from the soaked pan might take the bread to another level. Thanks for any help with my question.

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