Question - I've been making this bread for a few years .. It's super easy and gets better the longer it develops in the fridge ! So, two questions - I'd like to use my LeCruset 22 enamel Soup Pit with Lid to make a nice round in a sealed environment ... I've had 1 great success and many failed attempts ... Any suggestions ? Two- I love crunchy exteriors and soft chewey big hole interiors.. It's pretty easy with this dough , but I also love / love the flavor of Rye Bread . So is there a way to get the crunch, big hole , chewey interior with a nice Rye Kick ??? ( seeded is AOK ) Thoughts ?

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