I’m working on making the crusty no-knead in a Pullman loaf pan. The answer I got when I sent in a query was not complete. Should the pan be set on a baking stone? Can the pan be lined with parchment or must it be greased? I was told to bake the 9” pan for 40 minutes with the lid on the whole time, I took the lid off at 35 minutes and baked for another 10 minutes after spraying too with water to get a nice crust. Would the 13” pan take longer?

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