Römertopf Question

Hey All,

Longtime visitor, first time poster. Hope I haven't missed the answer to my question elsewhere on the site.

Just received a Römertopf 111, I think it's called a Klassiker. Baked a killer loaf of sourdough and I'm energised for the next round. 

My dream is to do my final rise in the Römertopf after final shaping, then into the cold oven, baking. Does anyone have a method like this they can recommend, preferably with maximum loaf size?

Many thanks for any help!