In original email on this recipe comment was made to bake in a preheated enameled pan. Preheat the pan the same time as you preheat the oven? Would an enameled cast iron pan be preferable to a casserole? And then how do you transfer the bread to the pan without deflating? Recipe sounds great and am anxious to trial it. I suppose you could preheat the pan, then GENTLY drop the loaf into it? The hot pan would immediately "poof" it up, despite its desire to deflate. I'd think enameled cast iron or a casserole you're sure is absolutely heatproof would both be just fine. PJH

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