school has been in for a week now, so it's time to start up the breadline again! i found over the summer in the mountains that no knead bread with doubled yeast (2g instead of 1 for 430 g flour because the yeast in the cabin had aged) produced a wet dough that spread like ciabatta, but got really great holes! now that i'm home i'm trying to replicate that while waiting for my stored sourdough starter to revive, and i thought i'd try my new-to-me baparoma pan. my question is: parchment or no parchment? would it block the funstion of the steam?

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