I have a stoneware dutch oven that I've baked in before, but it doesn't have a very rounded bottom. Is it possible to use a shallow stainless steel mixing bowl that *just* fits inside the pot (diameter-wise) to round-out the loaf?

I made the no-knead crusty white bread earlier this week. For the first loaf, I used ungreased parchment paper, slid the whole shoot and match onto the unglazed tiles in the center rack of my oven, covering with a preheated stainless steel mixing bowl to trap moisture. The center of the loaf stuck pretty badly to the parchment paper, though, so I will grease or spray next time. And I'd like to do a cold-start, as well. What do you think?

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