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my sourdough loaves went from frisbees to fluffy after I switched to a cast iron dutch oven
I baked flat, sad discs for 6 weeks straight in a regular sheet pan, then borrowed my mom's old Lodge dutch oven last Saturday and the crust cracked open like a flower, has anyone else seen that huge a jump from just changing the pan?
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raymitchell21d ago
Wait, six weeks in a sheet pan and no one told you to try a dutch oven sooner? That steam trap action is a night and day difference, what temp are you running that bad boy at?
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