for a nice crisp on the outside you should preheat.

If you bake no knead bread in a clay, lidded, loaf pan, do you pre-heat the pan before placing the dough inside? I do that when using a dutch oven, but have never used a ceramic pan before.

If it matters, this is the Emile Henry Loaf Baker, 9.4 x 5, described in different parts of the listing as clay or ceramic (same thing, right?)

Thanks in advance for any tips, I’m very new to this.