So I finally got around to trying this once I bought a 6 quart cambro. After two days I decided I wanted to try it. So I grabbed a 14 ounce hunk of dough, rounded it into a ball, placed in a bowl with a floured towel. About 45 minutes later I place a cast iron pan in the oven and preheat to 450 I grease a baking sheet with vegetable oil and place the dough onto the sheet, score, place in the oven along with the water in the cast iron pan. I smell burning about 15 minutes in but I think it's okay but I look at it and see that the top looks great but the pan looks like its burning, whatever. I let it go for another 15 minutes and pull it out of the oven. the bread is completely burned on the bottom. Am I using the wrong type of oil? Other than the bottom the bread was great, big irregular holes in the crumb and a thick, crisp, yet supple crust after cooling, and a tangy flavor that I really enjoyed. I'll be trying the rest of the dough on a pizza stone. If the bottom is burning, but not the rest of the bread, try using two baking sheets layered. This will give the bottom of the loaf extra protection. Hope this helps! ~ MJ

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