This looks great, but I'm now living in Europe, and our glorified toaster oven definitely can't take the weight of a big pot over the baking pan. Will tenting the loaf with tin foil work, or should I just accept that I won't be able to get the desired texture? I tried it with tin foil, Anna, and it was fine. Just make sure to "balloon" the foil over the pan, so there's room for the bread to expand a bit. Good luck - PJH

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