Yes, you can shape and bake your dough in a bread pan, perhaps lining the pan with parchment paper or some form of pan release so it can come out easily. You may want to lower the baking temp a little and check the internal temp to make sure it's baked through properly - 198ºF or so is a good goal there.
Take it out of the pan as soon as it comes out of the oven and cool it on the rack before slicing. Wait until completely cool before bagging.
Well I have 2 loaves in the fridge will pull them out in the morning and bake tomorrow. I used a strip of parchment down the center that comes out past the handles. Thanks @ sgatch I was wondering if I should still slash it. Should I still bake them on my baking stone and steam as normally?
Yes, you can shape and bake your dough in a bread pan, perhaps lining the pan with parchment paper or some form of pan release so it can come out easily. You may want to lower the baking temp a little and check the internal temp to make sure it's baked through properly - 198ºF or so is a good goal there.
Take it out of the pan as soon as it comes out of the oven and cool it on the rack before slicing. Wait until completely cool before bagging.
And take pictures to post here!
Thank you so much for your promt reply. I will be sure to post some pictures. I will go for it.
when baking with my clay baker, the German Römertopf. But do line any pan first with parchment paper.
Good luck,
anna
Well I have 2 loaves in the fridge will pull them out in the morning and bake tomorrow. I used a strip of parchment down the center that comes out past the handles. Thanks @ sgatch I was wondering if I should still slash it. Should I still bake them on my baking stone and steam as normally?