Could this be baked as a free form loaf? I am trying to bake bread and sweet rolls in a bakery and the only oven I have to bake in is a double depth convection oven. It's not working out so well. I gave up on caramel rolls and cinnamon rolls. They burned on the outer edges of the pan and are under baked on the inside of the pan. Free form loaves are okay, still have to mess around a lot with temperature, loaf pans of bread are kind of the same. They brown too much on the top before the inside is done. I know I could use foil the last minutes of baking but you can't really do that when you are baking several loaves of bread or up to eight pans of sweet rolls at one time.

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