← Replies in Signature Sourdough Loaf Recipe

Hello - what a gorgeous loaf! Well done - especially for your second try! Mine are always oval loaves and I bake them in my cast iron pot (see the video attached to the recipe for shaping method). Unless you’re talking about a baguette length oval, it should definitely fit into a 4.7L or bigger cast iron pot 🤗

If you wanted to bake it without cast iron, you need to reduce the temp to like 230C (445F) and bake it on a tray with lots of steam in the oven (like a tray with a few handfuls of ice in it at the bottom of oven). Then take the steam out after about 25 mins so it can crisp up. The cast iron ensures the steam is trapped during the rising portion of the bake, so you need to recreate that if just using oven and no pot. Bake time might be longer since temp is reduced. I don’t bake like this ever so don’t have exact times!