Hi Anna,

I don't see why it would be any different than using a loaf pan..You could use parchment, but why bother? Just treat it as you would a loaf pan with spritz of oil.

Betty

I have used a springform pan for the final proofing of a babka.  I lined the bottom of the pan with parchment paper and then greased the sides.  When the loaf was ready to bake I removed it from the pan and slid it, still on the parchment, on to a baking sheet.

Jeff

I once did a variation of Floyd's Buttermilk cluster in a springform. I didn't use parchment, I oiled it with butter. It came out fine.

Ann,

First, greetings from Central Illinois. Secondly, I would bake the bread in the pan for 20 minutes and then remove it and bake it directly on the oven rack. I have never burned a loaf using this method, but I have burned bread when I left it on the baking sheet.

Phil

For the final rise, I have used just the springform rim, sprayed with cooking oil, directly on the parchment paper instead of on the metal bottom. I remove the rim and place the dough in the baker or on a stone.

I'm going to try leaving the rim on for 20 minutes as Phil suggests.

Thank you all. I will try the straight springform baking and also the idea of having it do its final rise in the ring and then transferring to stone in the oven.

My first attempt with the springform came out great, I had used parchment, next time I will try just the oil.