I've used a preheated Lodge 4qt cast iron dutch oven - preheated, no surface treatment - for years with great results, understanding the steam benefits but without thinking beyond that. Reading article and Q&A has me wondering what might happen putting dough in loaf pans and placing these inside a pre-heated large lidded roasting pan (enamelled metal, not ceramic) in the oven would do? Could I trap the steam in the smaller container and get those benefits in a loaf-shaped form? Thoughts?

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