So I made a rye sourdough using the 2 bread pans you mentioned instead of the dutch oven.....bread raised beautifully and baked perfect.....but....

I didn't use a parchment liner, but did flour the pan, still lost the bottom crust due to baked on sticking.
Bread was good though, other than lining the pan, or pre greasing it....where did I go wrong?
Thanks as always!

I spray the pan with some kind of release agent ...I'll get that for you later.

And Aftah the 25 minute initial bake ...I remove the top tin and bake for another

10 minutes at a reduced temp (425).

Aftah that 10 minutes....I remove the bread from the tin and

Put them back in the oven ...just on the wire rack....to get them browned up to your liking...but ....

I also put an old cookie sheet on the rack directly below the bread

To keep the bottom from getting burnt.

You might want to put that cookie sheet in the oven...just Aftah you remove the top tin

Aftah the initial 25 minute bake

Something to play around with...