I’m still confused about the photos SMSH mentioned. The loaf on the right in the “cold Dutch oven/hot Potato Pot” photo and the loaf on the left in the “cold Potato Pot/hot Potato Pot” photo… are the same loaf. Something’s wrong with that second photo. Either the caption is incorrect, or the image itself is flipped. I want to make sure I understand those photos, because what I’m REALLY interested in is the difference between the cold Dutch oven and the cold Potato Pot: I want to know what effect pot shape has on oven spring when all other things are equal. I seem to get much taller loaves when I bake in a pot with a rounded bottom (like the Potato Pot) than when I bake in a flat-bottomed pot (like the Dutch oven), and I can’t tell if it’s just my somewhat inconsistent beginner shaping skills, or if it’s the pots. This article is the ONLY one I’ve found anywhere that seems to address the question (if incidentally), so any clarification or comments from the KAF pros would be truly appreciated. Thanks in advance!

• Reply