Using a loaf pan-how do you get the bread out?!
I have been using a basic no knead recipe of 1 part flour, 1/2 part water and salt, and 1/4 part yeast. Cups and tsp respectively and letting my bread ferment 8 to 24hrs. Then baking it at 425 to 450F in the oven. I try to use a closed system if possible to allow steam to work on the bread as it bakes. I recently switched to baking a smaller loaf in a loaf pan inside a roasting pan. It is going great but I have trouble getting the loaf out of the loaf pan. The first one I used was glass and I had to use a knife to dig it out. Then I used no stick mini loaf pans and although I had less trouble the loaves still stuck. I don't want to use parchment paper if possible and I can't get cornmeal on the sides of the pan. Is there another option? Should I be greasing the sides of the pan generously? I should mention that I am allowing my bread to proof directly in the baking pan, because the dumping it in makes a bit of a mess after the rising period.