That pan is larger than most of our recipes call for, so you would need to make about 1/3-1/2 more dough to fill it properly. You can use it as a regular pan, letting the bread rise it and baking normally, or you could try preheating the pan in the oven and dropping the risen loaf gently in. Overall, we use the cast iron dutch ovens with the lids for a steamy environment to get a good crust. Unless your pan has a lid, you will not get the same results as a Dutch oven would. Laurie@KAF

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