Actually, Kye concluded in her article "Baking In a Cold Dutch Oven" that the height of the finished loaf with the cold start was the same as that of the loaf baked in the pre-heated kettle. She writes "Both loaves are almost exactly the same height. I'm stunned when I lift the lid of the pot started in a cold oven, assuming the intensity of the preheated pot will have boosted the loaf to an unmatched height." Review of the article shows that in her first side by side test the shorter loaf was the result of being baked in a wider bottomed kettle... not because it was baked by the cold start method.

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