I recently started baking rustic bread in my big old roasting pan that I used to use only for roasting turkeys. I lay a sheet of parchment in it and up over the sides. When it is time for the last rise, I shape the loaf, put it on the parchment in the pan, and put the lid on. Before baking, I take off the lid, add toppings if needed and score. I give a quick spray of water to the inside of the lid to create steam. Back on goes the lid. I use the cold oven start technique. My roasting pan is so big that an oval or long loaf fits nicely. There is plenty of room, so the bread doesn't get near the sides of the pan and it is very much like a loaf sitting on a stone. I remove the lid 10 mins or so at the end to let the bread get nice and brown. It works very much like the dutch ovens do, but the large size gives me more shaping options. I also use the KAF Long Baker and a cast iron DO depending on the shape I want the bread to have.

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