I am making both sourdough (potato flake) and yeast breads. Currently I am baking in my glass "meatloaf" pans. I was about to buy the Standard Loaf pan but now I am reading about this lidded pan and it sounds like this may be the one pan I need. My question is do I bake yeast bread and sourdough breads with the lid? the entire baking time? Also, I've read a few comments about the sides of the loaves collapsing which concerns me because I did not read any such comments about the Standard Loaf pan.

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