Today i attempted the technique from Chads book. The results were great. Excellent cell structure in the crumb and it was moist and the crust was chewy, if i was to be critical it would be the underside of the loaf was darker than the rest, i assume this was caused by the dough actually sitting on the bottom of the pan, no different to sitting on the hearth of a woodfired oven though.
I chose not to bake it as long, i didnt want to go as dark a crust as Chad tends to do and is famous for.
My next attempt is to bake around 10. Loaves in an Alan Scott oven that a built for a friend a few years ago, hopefully i can replicate the same results in the wood oven as i can in the cast iron pot technique. I think its all aout the steam. I will keep you all informed.
Question. Can a loaf have to many air pockets?