Perforated French bread pan vs. Stoneware covered baker

Perforated French bread pan vs. Stoneware covered baker

Submitted by HEMD1211 on December 13, 2015 – 9:19am.

Hello,

I am relatively new to artisan bread baking.  I typically make boule shaped sourdough, pain de campagne, etc in my cast iron dutch oven.  Works great!  I am moving on to baguette and looking into the perforated pan and the stone ware baker. I was wondering if anyone has a preference or can speak to the pros and cons and both.  I look forward to your input! Thanks:)