Designed to reproduce the effects of brick-oven baking, this enameled cast-iron bread oven from Le Creuset absorbs and retains heat evenly. It also redistributes the steam released by the dough as it cooks. This yields loaves with moist and tender interiors, light crumbs and crisp browned crusts. Devon from the Williams Sonoma Test Kitchen puts her spin in this Olive Sourdough loaf.


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