Same dough recipe, two totally different crusts, what gives?

I've been testing my sourdough recipe side by side for the last two weekends. Same flour, same water temp, same proofing time, but one batch was baked in a cast iron dutch oven and the other on a pizza steel. The dutch oven one got a thick, chewy crust that I loved, but the steel one came out way crispier and thinner, almost crackery. I had no idea the vessel could change the crumb structure that much, it's like two different breads. Maybe it's just me, but I think the steel version is better for sandwiches, the dutch oven one is better for dipping in soup. Has anyone else tried this and picked a clear winner for their usual baking?

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bailey.sam18d ago

I used to swear by my cast iron for everything, but your post makes me want to try the steel for sandwich bread this weekend. That crackery thin crust actually sounds PERFECT for a BLT, not gonna lie.