My 101st experiment: cast iron burnt round loaf

This is one of those autumn days just before a storm. The crisp blue sky of the morning has given way to the dark overcast gray of late afternoon. I quick open the kitchen window to let in some air. A stream of cool wind immediately flows in to diffuse the smoky air of kitchen. I just had a burnt bread experiment. Great that it has not triggered the fire alarm. Clumsily, I skin off the burnt bottom of the round dough, transfer it to another pan, and place it into the oven instead.

At the end, the result isn't bad at all. I get two nice loaves to comfort our stomaches in this cool and rainy evening.

Recipe: Wheat rye round bread (1 loaf)

Ingredients: See the wheat rye sandwich bread

Procedure: See pictures below.

Dough 2
5:20pm, dough shaped:

5:22pm, dough 2 to proof on warm cast iron pan:

5:22pm, dough 2 height:

5:31pm, dough 2 transferred to bowl to proof:

5:39pm, dough 2 proofed 8 minutes:

5:40pm, pan heating up:

5:40pm, pan smoking:

5:41pm, dough 2 turned out onto pan:

5:46pm, dough 2 burnt in 5 minutes:

Burnt bottom skinned. No more cast iron stove top. Cooking to resume in baking pan.

5:50pm, dough 2 top:

5:50pm, dough 2 height:

5:51pm, dough 2 scored:

5:53pm, dough 2 to bake:

6:17pm, loaf 2 baked 25 minutes:

6:19pm, loaf 2 top:

6:21pm, loaf 2 buttered:

6:21pm, loaf 2 resumed baking:

6:35pm, loaf 2 top:

6:35pm, loaf 2 height:

6:36pm, loaf 2 bottom:

6:36pm, two loaves side by side:

6:37pm, loaf 2 side:

7:37pm, loaf 2 sliced:

7:38pm, loaf 2 interior:

7:38pm, loaf 2 with a yummy crunchy crust:

7:46pm, interior of two loaves:

Observations:
1. This experiment is hilarious!
2. The round loaf has an interesting layer of denseness at the bottom of the loaf. That might have come from the unusual treatment it has received.