Love your insight. FOllowing the 3-part blog , I made some sourdough rolls in my Staub 4" deep cast iron fry pan, with the refrigerated dough method + cold oven. Flavor and crust were great -- my error that the rolls were too small, thus ratio of crust to inside was off. (I'd cut the recipe in 1/2 also) But the taste was Great!! Followed your slashing directions with vigor -- although I'm a first time "slasher" I did as you suggested. Cut as if I was a pro! So I'm starting again today, expecting yummy bread the next day. Baking in NM, with high altitude and dry climate.)

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