Well here is my first loaf from a real baking pot, not the pyrex bowl:
This is a loaf of Desem Sourdough Bread. This is a heavy cast iron pot and I have a heavy cast iron lid for it. It worked great except... I couldn't get the dough into the post without deflating it considerably.
As you can see by the ridge, the dough deflated when plopped into the pot. So how do you get the dough from the basket into the pot without deflating it? Got any ideas?
Other than that problem, I like the pot baking, it seems to work great!