Re: Sourdough bread
Bought a new cast iron bread pan last week, from Challenger Breadware. Got to put it to use with another sourdough loaf. Big improvement over the previous loaf. Partly due to a longer proofing, but also from the pan. Allows me to crank the over to 500F, without fear of cracking the pan. With the dutch oven, I'd only go to 475F. And the pan holds the heat a lot better.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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