Cast Iron / stoneware bakeware
I have had much better success with the boule and ovals I bake using cast iron dutch ovens resulting in a more pronounced oven spring and a crispier crust.
I dream of making a better baguette but so far the results have been modest. Has anyone had experience using either or both cast iron or stoneware bakeware to bake baguettes? If so, I would very much like to hear about your results.