This was made using instructions from Breadtopia. Actually, it’s my third loaf (technically my fifth but I had two experimental ones that turned out kind of gross).
Due to not wanting to order an expensive and fragile clay baker, I opted for a heavy 12″ Lodge dutch oven. The specific heat capacity of cast iron (0.46 kJ/kg K)* is slightly more than half of the specific heat capacity of stoneware (0.8 kJ/kg K)*, but my oven is relatively new and has stable temperature control so it doesn’t seem to be an issue.
Before using the dutch oven, I also tried using a very large Pyrex bowl inverted on a pizza stone with great success. However, it was horribly dangerous as the bowl was smooth and had no handles to speak of.
I knead to try this!