Pullman loaf pan
I'm working up the nerve to try Hamelman's pumpernickel bread; the heavy-duty European one. This is probably a huge mistake, as I've only just started messing about with rye breads, but it's all been going so well, why not get in over my head?
The only problem is that it requires baking in a pullman loaf pan (well, that and the fact that it's going to own my oven for something like 12 hours...) and I neither have one nor especially want to buy one.
Does anyone have any alternative suggestions? I'm hoping that the only thing that counts is that it be covered, and maybe I can just get away with baking it in my cast iron pot. I'm not terribly fixated on visual authenticity, only taste!
If anyone has made this bread, please jump in and tell me about it; I'm looking forward to the adventure, but fearing a doorstop at the end of it.