I use cast iron Dutch ovens for no knead sour dough bread...I pre-shape my bread, give it a 20 minute rest, reshape, plop it into my cast iron pan ( I add a few layers of parchment paper on the bottom to reduce any scorching) then pre heat my oven and put my bread, scored and covered, into my hot oven. I remove the lid for the last 5 to 10 minutes in the oven and the bread is perfect. It also saves me from burns...which was my experience adding my bread to the very hot Dutch oven....sometimes, one process is not enough. Thank you for putting the science to the test.

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