Hope you are having a blast, Virginia! With a thin sheet pan like this you will still want to bake it at the same temp and time, unfortunately your oven spring will not be nearly as good since the oven temp won't stay quite as high and the heat won't transfer quite as well. You could try preheating your oven 50 degrees higher and then dropping the temp as soon as you put your bread in, but I would worry about permanently warping the pan. 

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