When it comes to flour I tend to use what is available. My local supermarket stocks Bacheldre mill flour - rye and wholemeal - and Dove Farm's Malthouse flour. However I have to go to Chesterfield to find a good white stone-ground flour. I have been using this Whissendine Mill flour on and off for the past year and it makes a tasty bread.
I used my trusty River Cottage sponge method but when it came to baking I turned the loaves out on to baking parchment and lowered them into the preheated pan and placed in the oven turned up high. I baked for about 30 minutes with the lid on, then 25 mins with it off. I did not slash the dough which may have been a mistake, as I was following the sugestion in Ken Forkish's book to allow the loaves to split in a rustic fashion (but not using his recipe which was a higher hydration!)
The breads came out well, not as dark as I expected considering I baked them longer and at a high temp. The crust was nice but not spectacular. However, I liked using the pot and plan to try some of the recipes in Forkish's book. I like the simplicity of his flour, water, yeast and salt recipes. And I would like to understand more about the science of baking a loaf.
The bread tastes great!