When I was selling my bread I had people question the "authenticity" of my sourdough bread since I wasn't baking in a dutch oven. The ridiculousness of this when I was baking in an actual stone deck bread oven was quite ironic but I always patiently explained that the method of baking is not what makes a bread "real" Anyways, the method of baking a loaf in a covered baker is a great way for home bakers to easily duplicate the stone deck oven's benefits without "hacking" and possibly damaging the