Hi there, Lisa! If your dough has been refrigerated overnight, it won't necessarily need to come to room temperature but you'll want to wait for it to become slightly puffy before placing it in the pot and into the cold oven. We haven't tested this out with casserole dishes, but be for you start experimenting you'll want to check with the manufacturer of the dish to ensure that it is OK to heat the dish and lid to the higher temperatures that crusty bread recipes typically call for. Kindly, Morgan@KAF

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