Regarding size of loaf.. I’ve just moved from the cast iron pot to an earthenware cloche. I make my usual full size loaf then cut the dough in half and shape into two loaves, let them rise under a tea towel then.... Cook them individually . My bread has become artisan and crusty My bread is now regarded with awe due to the dark crunchy crust. My usual recipe, but now with la cloche. Give it a try.

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