Thanks Randy,
I have a question for you Chef. Why do we need instant rise yeast? I had no problems and mine grew to a most excellent proportion?
I see how the cold dutch oven would be safer but I guess I have must be pretty lucky to have restored many, many pieces of cast iron with the seasoning process handling each piece three times during that process hot. You learn quick to be careful. So yes if you do the hot oven method be cautious people!