Depends on what I'm after. I often use this kind of pan:
Sometimes I use conventional bread pans or a stone. For black bread I sometimes use a pullman pan:
The point of the DO method is to create a perfect boule with a very thin, shattering crust and a good crumb. The idea is that the DO retains humidity and allows a slower but much more even heat transfer.
Or it could just be big fad like no-knead bread was a few years ago. We'll see. ;)
Where do you get those pans, Ginger?
"Reality is merely an illusion, albeit a very persistent one." ~ Albert Einstein