Sourdough Cont.

I made two loaves of sourdough last week. 

I baked one loaf inside a new, enameled, cast iron loaf pan with a lid. 

It made the same dough into a traditional, rectangular loaf that shaped like the sandwich bread you can buy at the supermarket. 

I baked the other loaf in my enameled, cast iron cloche-shaped pan. 

I really enjoy making sourdough this way. 

However, in this pan, the bottom of my round loaves becomes very thick and hard when I complete the baking time on the recipe (45 minutes covered, 15 uncovered). 

Perhaps I'll adjust the baking time to see what can be done to get a thinner bottom crust.  

One of the things I am starting to really enjoy about cooking and baking is the opportunity to improve and adjust recipes to suit my own tastes.