I asked this question of the authors but didn't really get a helpful answer. I like to bake bread in a loaf pan because we eat a lot of sandwiches, but I haven't been very good at managing the wet dough from ABin5 when it's more than 1 lb. I would LOVE to use a Pullman loaf pan but am afraid I could never manage the 13 inch one because of my difficulty handling the dough. But here's the question: can I just dump the wet dough in a larger pan or is it really necessary to shape the dough into a ball and then stretch it out? What would happen if I just plopped the dough in the pan without a "gluten cloak"?