As I'm unpacking items, I came across a Romertopf Bread bowl that I bought from King Arthur, long ago when I was young and foolish and didn't realize their first aim was selling not necessarily about great baking tools. I didn't get around to using it, and it has no recipes with it. I've spent the last hour searching the internet for recipes, and I only located two. One is a little odd. Here is the other one, and even it seems to suggest that a lid would be useful:

http://www.romertopfdirect.com/USA/Romertopf-Recipes/Bread-Recipes

In googling Roertopf, I get recipes for covered bakers--even when I specify "bowl" or "uncovered"--which makes me suspect that the bread bowls on their own were not perhaps the best of ideas. (As I said, long ago, I was naïve about King Arthur's motives.) I'm thinking of trying the bread recipe that I go from Antilope on The Baking Circle years ago, and which I posted here at Nebraska Kitchen. I've made it as a boule before, using a large cake pan, but I think that it would work in the bowl.

I assume that I don't soak the bowl, since it has a glazed interior, but that I would need to start it in a cold oven.

I'm not sure when I will try this experiment, but it will probably not be until the weather cools off a bit. If anyone has experience with the Romertopf BPWL, uncovered, please let me know.