I make a sourdough sandwich bread in my Emille Henry ceramic loaf pan, and the level of oven spring and browning is incredible. But I place the vessel with the ready loaf into a 475 degree oven, not a cold oven. I bake it for 40 minutes covered, and I lift the cover for the last 5 to 10 minutes. It almost doesn't need browning. It browns right in the vessel. I have not tried this with artisan sourdough bread, but I suspect it will be very successful as well.

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