Experiment

Made bread today, and decided to try a couple of new (to me) techniques to improve it.
The oval loaf (on the left) was cooked inside a large casserole. The idea is that it traps steam escaping from the dough and that helps to form a nice crunch crust. The lid is removed for the last part so that the loaf can brown.
The round loaf (right) was cooked on top of a hot pizza stone.
Both loaves were good (we tried a bit of both) but I think the oval loaf was the winner.

Wet and bitterly cold day.