Lodge Cast Iron Loaf pan vs Clay Loaf Pan
I have been milling my own wheat and making bread for a number of years...however, I'm still in search of the "perfect loaf pan." Smiles!! I have been using Dough Makers loaf pans...but, would like some info/opinions on using Lodge Cast Iron loaf pans and Romertopf Clay loaf pans. I love the crispy crust on my "free-form" breads...but, my family prefers a soft crust on our daily sandwich bread.
Thanks for any opinions...