– Heavy base and lid – Solid cast iron, ideally including the handles so it can handle the highest heat – Fit the shape and size of your loaf – Well crafted seal between the lid and base so as not to let any heat and/or steam escape
1. The best oven spring (rise in the oven) 2. The best crust (thin and crispy) 3. The best crumb (open holes and airy texture)
Ask yourself the following questions… 1. What kind of loaf size do you usually make? (in volume) 2. What are the rim dimensions of your proofing basket/banneton?