Side by side comparison

Side by side comparison

Just decided to bake two loaves (the same dough) on the left, cast iron DO, on the right in an unglazed Romertopf. Both pots placed into a cold oven, and bread plopped in after the preheat (475*F).  Temperature of cast Iron bread when it hit the cooling rack 208, clay pot 198. I thought that was interesting.

Source: Fresh Loaf