Zeb's boule in a pot

Inspired by Franko and many others, here I am joining in finally with the baking in a pot theme. This dough went straight into  a hot enamel lined cast iron pot, no parchment, no oil and came out clean as a whistle....  plus I must mention Dr Fugawe's awesome home grown Oregon starter (Grapplestein) which has emigrated safely to the UK and raised this one for me! I still don't know how to get those pointy slash ends, maybe I should start the slashes higher up or not cut so deep?  Joanna @ Zeb Bakes

Pic below is a crumb shot of my first attempt at using a pot the day before  (which was a smaller loaf and higher hydration) The dough is a straight sourdough with a mix of strong white flour, spelt, rye and swiss dark flour, a little yoghurt, a spoonful of organic barley malt and seasalt