Cast iron verses ceramic


I wondered if I could shape and bake a large Batard in my rectangular casserole? To date I have shaped and baked small batards on a pizza stone. The superior oven rise of my boule shaped loaves in a cast iron pot has been hard to match with my pizza stone. I believe it is insufficient steaming of my oven. Should I buy a rectangular cast iron oven, or use the ceramic casserole with improvised lid?

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Josho 2023 November 21

I am looking forward to testing this tempered glass over two small batards on a pizza stone and I hope they are well risen. A baker warned me that I could ruin my oven with too much steam. Lids were his technique.

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