cloche vs cast iron pot
I baked sourdough bread today. It had risen really nicely. I use a cast iron pot to bake in. When I ever so carefully dumped in the dough into the preheated pot, I noticed it lost a fair amount of volume when it hit the pot's bottom, and the finished product is quite dense. I'm wondering whether a cloche with a low edge would be a better idea? Not as high a fall?