I purchased the Sassafras La Cloche Brick Oven several years ago, but never really found a good use for it. Then I was given the Jim Lahey Almost No-Knead Bread recipe which I made a number of times using my Le Creuset dutch oven. Whatever the reason, the crust always seemed to be almost burned when I followed the directions and I had almost given up on producing a quality loaf of bread. Then I remembered my Sassafras and decided to give it a try - although I did use the Cook's Illustrated variation of the recipe - substituting 1 Tblsp. honey for the vinegar and increasing the yeast to 1/2 tsp.. The result was better than expected and the bread was delicious.As previously stated, I had much more success using the Saffafras than using the Dutch oven. When making a round loaf, I line an 8 inch springform pan with parchment paper, extending it up the sides, and then cover the whole thing with a shower cap. I place it in the microwave to raise for the two hour period. I place the entire Brick Oven into my stove's oven and preheat at 475 degrees for 30 -40 minutes prior to beginning baking. At the end of the rising period, I pull the oven rack on which the Sassafras sits out and carefully remove the cover. Then I lift the loaf, parchment paper included, onto the base and put the cover back onto the base. I slide the oven rack back into the oven. Then I bake 5 minutes at the 450 temp, reduce the temp to 400 degrees and bake another 35 minutes. I uncover the loaf and leave the bottom and bread in the oven for an additional 5 minutes - with the oven turned off and then remove the loaf and cool. Baking times may have to be adjusted, depending on your oven. This method produces a golden brown crust that is not as heavy as the one produced in a Le Creuset. The crust does soften up after sitting several hours. My oven is electric and I do have an Old Stone Oven 14" X 16" baking stone, which I purchased from Amazon, on the bottom shelf at all times.I have not yet tried this in my long Sassafras, but would probably shape it by lining a long loaf pan with parchment and then follow the same procedures. So far this method has worked at my home and my daughter's.I did not give this Sassafras 5 stars because it is big and bulky, necessitating more storage space than its utility warrants. I purchased my Sassafras from Amazon and it arrived in perfect shape, with no cracks or chips. However, if you have the room to store this equipment, it is definitely something you should consider using when you make Almost No-Knead Bread.My original review is below. I just wanted to give you an update: I'm still using this pan and cloche 6 1/2 years later and I still love it! It gives crisp, artisinal crusts and boosts the rise of your loaf (see how near the bottom of my review) and I get terrific compliments. This is truly a product that worth the expense if you enjoy excellent breads.You will definitely see improvement in your homemade breads when you use a cloche. Basically, it is an unglazed clay base and domed lid that create the effects of a baker's oven within your own oven. The high heat and steam in a professional oven are not found in a home oven but, with the cloche, the results are remarkably similar.Contrary to many reviews, I was delighted and surprised to find that my La Cloche arrived in perfect condition. Packing it in thick cardboard and big plastic bubbles resolved the company's breakage problem.La Cloche's Pros* Excellent quality unglazed ceramic baking top and bottom* Heavy enough to retain heat* Performs as stated in the advertising* Creates a hot and humid environment making bread rise higher* Easy to maintainLa Cloche's Cons* NoneThe following are some suggestions to improve your oven's environment using this product:* Place a thin layer of coarsely ground corn meal on the interior base of the cloche. The will prevent the bread from sticking to the surface* Use parchment paper instead of the corn meal, if desired* Soak the top (only) of the cloche in water for 30 minutes prior to placing your bread dough in the oven. (Because the unglazed ceramic top will absorb some of the water, this will give you the benefits of a steam oven without the costs of a new one.)* Put your dough on the base and place the water-soaked top over it.* DO NOT PRE-HEAT your oven (Yes, read this correctly!). Turn the cold oven to 450° and set the timer for about 40-45 minutes for a 20-24 oz. loaf.* After the 40-45 minutes, remove BOTH the top and bottom of the cloche set from the oven.* Return the bread to the oven, placing it directly on the metal shelf. (Do not use a baking sheet.) The will allow you to bake artisanal breads with a crackling crust. The interior texture (crumb) will be moist and chewy.I have used this method for: San Francisco Sourdough bread (see my review of San Francisco Sourdough Starter); whole wheat bread; artisanal white bread; cheese bread; herbed bread; and both seeded and unseeded rye breads. I brought a basket of breads to a Superbowl party and they were a big hit--so much so that, two families asked for instructions and will begin baking breads for themselves.I'm a bread baking enthusiast a yr now and just used this item for the first time and am satisfied, but I still have many questions to find answers for. Like knowing how to bake other bread recipes that make NO mention of La Cloche. Do I use the same cooking temp and time or not? Also, many reviews state using this in a cold oven, others preheat this in the oven, others presoak it and others do not. The directions say nothing about putting this in a preheated oven. It only says to preseason it and then wash it without soap. Period. I used it for the first time by preheating the top and bottom of La Cloche in the oven only b/c the recipe I used from Breadtopia.com had a Sicilian bread recipe (no-knead) and that's what was directed. But in general, I still have more questions than answers as to whether or not there is one best way to use this. I have another bread book that states she preheats the bottom of La Cloche and presoaks the lid 15 to 30 mins while oven is preheating and uses a 450 temp. My first La Cloche Sicilian bread came out beautiful and dark and crusty, but no matter which method you use, with or w/o La Cloche, while sitting out to cool, the crust loses some crunch. I find to restore a bread's crunchy crust (and even popovers), I put it in a hot oven for a few minutes b/4 eating it, and it is crunchy again.