When deciding how to pick the best pot
for the job, you’re choice will need to take into account three things: Material,
Size, and Shape.
You have two main choices: an enamel-coated cast-iron Dutch
oven or a traditional black cast-iron Dutch oven. The difference is in the
coating, but the results will remain the same as long as you have a
well-seasoned pot. You just need a lid to cover it and the proper
heat-conducting cast-iron material, and your bread will come out perfectly
Size & Shape:
Look for a 6- to 7-quart, round Dutch oven. Anything much
bigger will cause the bread to spread out and go flat. The 6- and 7-quart size
yields the perfect round shape, with plenty of springy height. We prefer the
round shape to accommodate a round boule, but oval will work. Just shape boule
into an oval.