Michelle Stegman, what oven temperature did you use? Is it a gas or electric oven? Mine is electric. The dark cast iron pan - that's what I would have to use as well because where I live, at the bottom of the Grand Canyon, with a grocery store only, not selling cloche forms, etc., I will need to turn to my cast iron skillet and aluminum foil as a tight cover. The other modification will be using Gold Medal Unbleached Wheat Flour and whatever yeast package they sell (in 1/4 lbs). A "pioneer woman" that I temporarily am, I am fortunate to have chocolate chips, pecans, and dried cranberries. This artisan bread will be a treat, even if it will not turn out 100 percent the same. Just to have such a crust on top as in the pictures... Yum. Add butter? Double yum, yum!

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