I make a lot of bread. However, after the initial rise, most of my breads are free-formed (i.e. without a bread pan). I see bread pans used in this article. I would love to know if such a proofer could be used for free-form loaves? I suppose I can place the dough (once shaped) on parchment paper and then rise the loaves in the proofer. But I am wondering how easy it would be to remove the formed loaves and not disturb them. Any advice is welcome.

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