Thanks for the article. I love evidence-based examination on any topic. However, there are two points of confusion:

1. The side by side photos’ captions do not correspond to the loaves in the pictures. I’ve quoted the captions below and added letters to clarify.

“The loaf on the left was started in a cold oven(A), while the loaf on the right was baked in a preheated Bread and Potato Pot(B).”

“On the left is the loaf started in a cold oven(C), and on the right the loaf baked in a preheated pot(D).”

Loaves (B) and (C) are labeled as hot oven/hot pot and cold oven/cold pot, respectively. However, the photos are the same loaf (not the just same method but the same actual loaf - look at the air pockets and crust terrain).
If you flip the 2nd photo horizontally it will fix the problem.

2. The article discusses two methods:
(a.)hot oven/hot pot
(b.)cold oven/cold pot

In the question section there are several queries about a third method (c.)hot oven/cold pot. I also had this question, thus my interest.

There is confusion between the answers given by Kye Ameden and Annabelle At King Arthur Flour.

Kye states there are two methods (a. and b.) which give equivalent results (this is also what the article communicates) but seems to ignore the third method (c.) that readers are asking about.

Annabelle addresses the third method but states the three methods give three different results (I’ve added letters to clarify),

“It (c.) doesn’t create quite as dark of a color or as crisp of a crust as the hot pot in a hot oven(a.) does but it does a better job than the cold pot in a cold oven(b.) does. 

Kye states a. and b. are equivalent and makes no mention of c.
Annabelle states a hierarchy of a./c./b. in descending quality.

Could you clarify? Would love to see side by side photo of a. b. and c.

Thanks!

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