Any modifications needed for baking on a stone vs pan?
I'm new here and also new to making breads (other than using breadmachine). A couple weeks ago I started making simple Boule that I found in "5 minutes a day for fresh bread".
I was going to try a different recipe I found in a bread book. The recipe says to put it in a bread loaf pan. Is there any modification to the recipe if I want to make more of a round artisan sytle of bread?
Thanks and I'll keep reading the forums & lessons.