I have found a lot of recipes that says to bake your bread on a cookie sheet. I was wondering if I can use a loaf pan instead? Do you have to adjust time or any thing else? My family like sandwich style bread better than French style. Most of the recipes are sourdough some are French bread.
I do this all the time. You can keep a soft crust by doing 1 of 2 things - a pan/bowl of water in the oven (lowest shelf possible) the last 5/10 minutes of baking OR once the bread is out of the pan (immediately after removal from oven), lay a moist towel (paper towel works best as there no weight) over the loaf as it cools. Note: this is what I have done for years, have no idea how well it will work for someone else.