Cast iron loaf pan?
Has anyone tried baking bread in a cast iron loaf pan?
I'm considering bying one of these. I like the sandwich shape for my everyday breads, but I also prefer baking in my dutch oven. I'm thinking this will combine both, a best of both worlds kind of solution.
The question is if it works in practice. Would I prove the dough in an oval banneton? The pan is about 13 cm wide, so it can't spread out too much, or it won't fit. How would I transfer the dough to the hot, pre-heated pan without damaging it? And last but not least, for those who use this type of pan for baking, do you find it improves crust and oven spring compared to a regular, non-lidded aluminium pan?