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Am I the only one whose sourdough got a better crust when I skipped the Dutch oven?
I've been baking sourdough in a cast iron Dutch oven for like 2 years and always got a decent crust but nothing special. Last week my lid handle broke so I just baked the loaf on a sheet pan with a bowl of water on the rack below, and honestly the crust came out darker and blistered in a way I never got before. Same recipe, same 75% hydration, same 24 hour cold proof. The oven spring was a little less but the crust was way better and I'm confused. I'm not about to give up the Dutch oven over one loaf but now I'm second guessing everything. Has this happened to anyone else or did I just get lucky with one bake?
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