This past weekend I baked 4 loaves of sourdough; 2 plain and 2 with roasted garlic. The 2 garlic breads (middle) I baked on my stone and the other two I baked one at a time in my cast iron dutch oven. I'm used to baking in my dutch oven with coals from a wood fire, but I wanted to try it in my home oven since reading all about it here on The Fresh Loaf. I baked them about a half an hour with the lid on then about 20 min with the lid off. The texture of the crust is a bit crunchier than the ones baked on the stone, but otherwise not much difference.
