I bought a flat lidded cast iron dutch oven (Lodge brand) just to bake bread in. I heat the pot in the oven upside down. I let my round loaf rise on a piece of parchement/foiled paper (Reynolds makes it and it is stronger than parchement which gets very brittle after baking) When the bread is ready to bake I place the paper and bread in the lid of the cast iron and cover with the hot bottom. Bake for about 15-20 min. so steam forms then uncover so the bread nicely browns. The bread is easier to lift out of the lid without burning yourself. The hot pot gives a great spring to the loaf. Looks amazing!

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