Sourdough in a saucepan

As I am without a Dutch oven, oven stone or bread pan of the right size, I thought I would try this basic bread in a cast iron non-stick saucepan. This is the second time I have tried baking this way. I got a limited bloom as the dough was very wet, very ripe and had no bench work or second prove. 

500g Tesco Very strong white bread flour

100g Matthews Cotswold Crunch flour

100g plain white flour starter 100% hydration

10g salt

80% hydration

Starter fed 6 hours before mixing. This had just gone past peak.

Mixing done the evening before and left covered with cling film in a bowl overnight

Hand mixed using the technique outlined on http://www.breadwerx.com/ 

The dough was very ripe but had not collapsed

Oven pre-heated with water tray and saucepan at the maximum my oven will go (250 degrees I believe, as it just says Maximum)

No bench work, once at temperature the dough was added to the hot pan and returned to the oven

10 minutes at Maximum and then reduced to 200 degrees

Total bake time 40 minutes