Hi Jacqui, we do recommend baking this particular recipe in a supportive pot like a Dutch oven, so that it doesn't have as much opportunity to spread out during baking. If you'd like to bake it on a baking sheet, I would take care to form a fairly taut boule, and then allow the shaped rise to occur in a well-floured basket or a bowl lined with a well-floured cloth. That way you can transfer your boule to a parchment lined baking sheet right before baking. I would recommend preheating and baking this bread at 450F, and the overall baking time will likely be about the same as recommended in the recipe, but start checking around 40 minutes, and reset the timer from there. You'll definitely want to add steam during the beginning part of the baking process in order to allow the dough to expand fully in the oven, but it's best to finish baking in a dry oven. We generally recommend using a cast iron frying pan on the shelf below where you plan to bake and preheating this for a full hour before baking. Once you put your bread in the oven, pour one cup of boiling water into the frying pan. Be careful to wear good oven mitts, and cover your oven door window with a dish towel as you pour the hot water. This added precaution is to prevent splashes that could lead to a broken window. 

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