I have baked the bread today sans pot or tin, simply on a pre heatet baking tray. I have thrown in dome icecubes in the first minutes to produce steam and the bread came out ok. But I still have to learn a lot to bake a bread which looks/tastes more like bought one (from a organic baker)
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are we supposed to do that? ;)~
There is no 'must' but I sometimes would like to bake something that is not as soft as toast :-DDD I have no control over my dough.... the dough controls me :-D
Lol - soft as toast?
Mine comes out fine: soft on the inside, as crusty as I like on the outside (if I want it more crusty, I turn the loaf upside down and put it back for ten minutes). Maybe it's about knowing your oven? I bake bread at a much higher temperature now than I used to. I was impressed with @kippon's baguettes, each time she made them, they got better. At the moment I am baking vegetarian Cornish Pasties (you change the beef for mushrooms). It is a delicacy of Cornwall in South West England.
Genuine Cornish Pasty