Very nice article. The side by side pictures comparing results with the closed pot versus a loaf on a sheet in a steamed oven were quite interesting. For my Dutch oven setup, I've had good luck with the Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart. It has a shallow pan plus a matching deep pan. I use the set with shallow pan down. Makes it easy to add the loaf to the hot pan. This Lodge pan set does have the drawback of being moderately heavy. I let the loaf do its second rise overnight in the refrigerator. Resulting loaf seems to have a nicer dome shape than doing second rise at room temperature. In the morning, I preheat the oven, with pans, to 500 F for an hour. I place the loaf on a piece of parchment paper cut in a circular shape, then slash the loaf. I then gently slide the loaf/parchment off the peal into the hot pan set on the counter, by gently tugging on one corner of the parchment. I lower the oven temperature to 450 F, bake covered for 20 minutes then another 25 minutes uncovered. The bread recipes I'm using are no knead high moisture content. I've gotten good results with this approach.

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