Day 7: As much as I prefer the convenience and end-product quality in baking bread in a Dutch oven, it has had one drawback: it's hard to cut a round or oval loaf into same-size pieces for your breakfast toast. I was bemoaning the fact that I had never seen a loaf-shaped Dutch oven to my weaving friend Ed, whereupon he sent me a photo of one which put me on a new search. And I found scores of them! After several hours of comparison shopping I opted for an enameled one (lidded) which weighs almost 10 pounds, and this morning, I turned out my first loaf of sourdough after having adjusted my customary recipe to make it just a little smaller. In hindsight, I think I could have used the full recipe, but I like the height of this loaf. The sides got a little wrinkled as I dropped it into the pre-heated Dutch oven because my banneton is just a little too long and wide for a 9" x 5" pan.
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