Sharon, I love using a cast iron Dutch oven with this method. You're right to think that the bread can bake a bit darker, and it's important to properly season your pan so it doesn't stick. A good way to avoid this is to use a piece of parchment paper to line the pot. You can sprinkle a little cornmeal or semolina flour into the bottom as well. The general times given here should be similar in your cast iron pot. Happy baking! Kye@KAF

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