Hi Kari, I'm not sure a rounded bottom is necessarily what you're looking for in a loaf of bread, but if you think it will help control the loaf from spreading and flattening out in your Dutch oven, it might be helpful. If you'd like to try this, I would recommend lowering the shaped loaf into the pot/bowl, on greased parchment paper, which will make removal much easier. I wouldn't recommend a cold start when it comes to baking on a pizza stone or unglazed tiles. Your bread will get a better jump in the oven if you preheat the stone before baking on it. 

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