Enough, already. After a summer of ridiculous heat and consequently no baking, I'm in full bread withdrawal and I can't take it anymore. We're finally going to have a few moderate days this week and bread is #1 on my to-do list. I would like to try a no-knead bread (my first). I don't have any cast iron, but I was thinking that I would try it in my KAF Italian Stoneware Baker, but I have a couple of questions. First, the baker is the long one with a lid, and all the no-knead breads that I've seen have been round, so I'm not sure if the shape makes a difference (or is it that the bread is round because the Dutch Ovens used are round?). Also, I'm not sure that the baker can be preheated to 450 without cracking. I haven't used the baker that much, and the instructions didn't say one way or the other, but I remember reading somewhere that they should be started in a cold oven. Anyone have any experience or input?