Not ultra light but still pretty light. I like this method better than steam baking. It’s just like a regular oven (or Dutch oven)--you can actually brown the bread and get a firmer texture if desired.
For the “oven” I used large/tall can that had been previously burned cleaned and then “seasoned” with cooking oil like you would for cast iron cookware. I’m sure others have done this and may have tips or improvements to suggest.
It may be possible (?) to make a L/W version using a titanium foil windscreen rolled into a tube with the ends capped off with foil or some other L/W metal.