Ever since I made my first loaf of this bread I've been wondering how I could get the same quality in a loaf pan. Do you think putting a loaf pan inside the dutch oven and dropping the dough into it would work?
You can make a lid out of aluminum foil to put over the loaf pan. I have a little trouble with the bread sticking in the loaf pan, but if I let it cool for half an hour or so, it usually comes out pretty well.
I just haven't been the same
since that house fell on my sister.