I have been baking sourdough bread for years and have always been captive to my kitchen until the loaves are out of the oven. I am really excited to try this method. I have always formed my loaves into batards on a piece of parchment and baked directly on my stone with a small amount of steam. I have never used bannetons or baked inside a dutch oven. Do you feel this recipe will work without the use of the bannetons and the Dutch oven. Thank you so much.

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