Banneton too long for Dutch oven
I'm in the process of making my first sourdough loaf...first time using a banneton...and a Dutch oven...and sourdough starter. It has "fail" written on it front to back haha.
Levain is looking good, it's just been added to an autolysed mix, will be bulk fermenting soon and shaping later on, to go in the long banneton (prepped with a coating of flour etc) to prove in the fridge overnight.
Daft little oversight - I've recently realised a Dutch oven is recommended to keep a humid environment for the loaf. The one I have is just too narrow. A round banneton would have been great, but it was a birthday present and what did I know a fortnight ago when I asked for one?
Can I tip it out tomorrow and tuck the long ends in for it to fit, or will it return to the shape of the banneton? I also have an oblong vessel just big enough, which could be upturned onto a pizza stone for an improvised effort.
Hoping I can tick as many boxes as possible, so it's an edible loaf.
Thanks in advance