I just mixed up some dough to make a loaf (or two) of bread for this evening. It's a traditional bread dough - not the new, miraculous no-knead type. Just wondering though - do you think I could bake it in a covered casserole like the no-knead? I'd like to give it a kind of artisanesque crust. Would that help? Or should I just put it on a baking stone in the oven as usual?