We love baking in a cast iron, Carol, but part of the reason why this method works so well is because the lid on a Dutch oven helps capture steam. The steam is key to creating the crispy crust and lofty rise that makes this method so appealing. You're welcome to try baking your bread at a lower temperature for a longer amount of time to see if that gets you the results you're looking for; just be sure to test the internal temperature for doneness. Otherwise, you might want to invest in a sturdy Dutch oven that can get very hot. It's a worthwhile investment that you'll end up using for cooking and baking alike! Kye@KAF

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