This was a very helpful article. Yesterday I baked two loafs in cast iron dutch ovens (Ken Forkish's "The Saturday White Bread" (90 % AP and 10% wheat) useing KAF of course...they turned out awersome !, but the left loaf had noticibly better oven spring than the right side. Baked 30 mins covered and 20 mins uncovered. What a terrific recipe and awesome ingredients. Thanks for the article; I'm heading out to buy plain old white bread and look for a pizza stone as well.

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