Thanks for all the thoughtful variations and technique options. One thing I've struggled with is not owning a large, high-end Dutch oven that I could use to bake sourdough in. I recently made a simple sourdough loaf and just piled it on a pizza tray and let it rise -- and spread out. Like at the start of your story, it was delicious bread perfect for a side-board, but not really great as a sandwich. I would never have considered trying a cake pan or skillet to just rein in the spread a bit! And while I can't afford my dream Le Crueset piece right now ... I think I can swing buying a cast iron skillet. Or maybe I'll get really crazy and use one of those disposable tinfoil pans...

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