Hi Rose! For best results, we'd recommend still baking this loaf in something with sides, like a couple of regular loaf pans. (This makes a lot of dough so it will likely make 2 loaves if not using a pan like this.) Because it's a no-knead bread it doesn't have the strongest gluten structure. Were you to bake it on a flat sheet tray it would spread out and be quite flat. (Still delicious though!) The crust won't be as crisp and the loaf likely won't rise as high without being in something with a lid. The bake time should be fairly similar, but check 10 minutes early to be safe. You'll know it's done for sure when the internal temperature of the loaf reads 205°F on a digital thermometer. Happy baking! Annabelle@KAF

• Reply