Hi Winnie, we're glad you asked! Both cold oven start methods outlined in these post work to effectively bake artisan bread, but they'll give you slightly different results. The process highlighted in the Artisan Sourdough Bread Tips Part 3 post will result in a thicker, crunchier crust and give the loaf a deeper color. The cold start method described here may result in a loaf that rises higher and has a thinner, more crackly, crispy crust that shatters with each bite. We encourage you to experiment using both methods to see which timeline gives you the result you're looking for. Good luck and happy baking! Kye@KAF

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