Yet more sourdough

I baked this sourdough inside a casserole dish in the oven, having let it rise as normal in a banneton. Baking in a casserole is a method I've used for no knead bread and it works fantastically well; it's like an oven within the oven. Leaving the lid on the casserole cooks and steams the bread so you get a lovely rise and usually some nice big holes in the finished bread. The lid comes off after 30 minutes and the bread gets another 15 - 20 mins in the oven to brown. I snipped the dough with scissors before baking to encourage the crust to split and rise and it's given a really rustic look to the loaf.