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Originally Posted by beatnavy
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Nice. I'll bet it tastes great.
I wanted to get a more oval shaped loaf - boule shape has its limitations. I have a large oval dutch oven that I used to try to make bread in. It didn't work well because I put the lid on the top. It didn't seal well and the steam leaked out. The upside down dutch oven I've been using lately keeps the steam in.
I used a pizza stone for the base. and the bottom of the big oval dutch oven for the top. Threw them both in the oven at 450 to heat up. Then I formed the loaf more or less the shape I wanted it on a piece of parchment paper, used a pizza peel to move it onto the hot stone, and covered it with the upside-down bottom of the big oval dutch oven. It worked like a charm! I gotta work on shaping the loaf better though
