Hi Peg! For the best success, I would recommend continuing to bake this in a covered baker vessel like a Dutch oven. You could certainly bake in multiple covered bakers simultaneously to save time. My main concern is that since this dough is not shaped or kneaded, it will spread too far apart and the loaves will bake into one another. The walls of the Dutch oven are very useful for keeping the dough from spreading too much and allow it to achieve its (albeit somewhat limited) rise. 

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