I have recently inherited several of these:
But, I am not really sure how to use them. I understand that after shaping the loaves, they move into this contraption. Do you oil the pan? Do you sprinkle semolina on them? Do you simply use these pans for shaping and the second rise or do I also cook in them?
If you cook in the pan, should I use the hearth method when baking?
The bread dough is fermenting, the first one. Your help will be much appreciated!