Have just tried baking my loaf inside a caserole dish (cast iron) I am pretty happy with the result. The particular benefit seems to be that the base of the loaf is better cooked than I can normally achieve. I have a fan assisted domestic oven and normally bake on a metal baking sheet. Having watched a video clip on this website "Replicating a professional baking environment" I thought I would give it a try. The loaf in the photo is not sourdough but was made using Fast Acting dried yeast. Tomorrow I am going to try and use the same technique with a sourdough loaf and see whether I have any success.