Ah, we understand what you're saying, Karinova! We recently added those clarifying captions based on SMSH's questions, and we see where the "right" and "left," were swapped. The important takeaway from this post is that a preheated pot and one started in a cold Dutch oven, if handled correctly, will both deliver loaves of bread that rise to a similar height and have an equally crispy crust. If you use a wide-bottomed Dutch oven, you'll notice a lower rise, regardless of the heating method you use. To answer your musing about flat-bottom pot vs. rounded - it's the pots, not you! Narrower, rounded-bottom pots encourage dough upwards and into a more spherical shape. If you use a small flat-bottom pot (like a 2.5-quart Dutch oven), then you might achieve a tall rise. Opt for one of these smaller pots if that's what you're looking for! Kye@KAF

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