Recently took Sur la Table bread baking class where we baked "almost no knead" bread an enameled cast iron 6-quart pot. Fine, but I want to make a "no knead baguette" shape and have a copper fish poacher. Can I have some advice on using this poacher, since it's the correct shape for a baguette? I know copper is a super heat conductor so have a feeling it might work out fine, but I don't want to destroy my copper pan with the high heat required for the "no knead" process.
Thanks 'hounds and any clues will be appreciated.