I often use my bread loaf pans as a banetton (form) for my bread. I line it with paper towels, that I've rubbed flour into. Once risen, I turn them out onto oblong diamond shaped parchment, so I have tabs to hold when placing into the dutch oven. One loaf is "just" small enough to fit a 4 quart dutch oven, which gives me the best overall browning results. 20 minutes with lid on, then 10-20 minutes with the lid off. Hollow sounding is done in my book.

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