I've been baking both whole wheat and rye loaves, pretty much weekly, for about 3 years now, following Jim Lahey's no knead recipes. I haven't tried sourdough, but your do-nothing sourdough sounds somewhat similar, so I'm going to get a starter going and try this.

My question: can I bake this in a covered clay baker or an Emile Henry ceramic pot, rather than the open stone or iron skillet (I have all of these, btw, so I can be flexible).

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