I had read about many people baking their bread in cast iron pots. So I gave it a try : 10 thumbs up !
I took my old… and yes dirty cocotte en fonte.
Why a cast iron pot ? Well, the small space retains more humidity than your kitchen and then your small oven, and the bread raises better. Then the thermal properties of cast iron are also great. That makes a bread more “professional”.
I filled it at 1/3 with dough, shut and let the dough double. Cut the top and baked with the lid. I think it could have expanded more in a bigger pot. Next time…
Golden crispy crust.
Not too boringly regular. Great idea.