I've watched Martin's video on Maura's sourdough bread and read his blog, Don't be a bread Hostage.
Maura apparently uses a dutch oven for her sourdough breads. In Martin's video the first loaf to come out of the oven was baked on what appears to be a cast iron griddle. Since I don't have a dutch oven, but do have a Lodge cast iron griddle I would like the appropriate temperature and length of time to bake the bread.
Thanks, Ron B.

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