Curious if anyone has comparisons of baking sourdough breads in a La Clouche versus a La Creuset Dutch oven and also compared to a Emile Henry stone ware baking vessel. I have used the La Clouche for a number of years with good results but wanted to see if there was a superior option.
I'm pretty happy baking either on my granite stones or in my cast iron pots, so haven't even tried the more expensive options.